Serves about 4 entree portions
Ingredients
Pork tenderloin, about 1 pound
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
1 teaspoon olive or canola oil
1/4 cup orange marmalade, or mixed citrus marmalade
1/4 cup orange juice
1 Tablespoon honey
Fresh herbs and slices of lemons or oranges, optional
Instructions
Preheat the oven to 400°F and pat the pork tenderloin dry. Combine the kosher salt, pepper and garlic powder in a small bowl, then rub it over the tenderloin.
In a saucepan combine the marmalade, orange juice, honey and mustard. Whisk and heat just until thoroughly combined.
Heat a large, heavy oven-proof skillet (preferably cast iron) over medium-high heat, add the oil, then sear the tenderloin, turning until brown on all sides, about 2 minutes.
Pour the sauce over the tenderloin and transfer the skillet to the oven. Roast the tenderloin for 15 to 20 minutes, turning once and basting with the sauce in the pan, until the internal temperature reads 145ºF.
Remove the tenderloin to a cutting board and let it sit for 10 minutes before slicing it into medallions. Can be served as a main dish or on top of baguette slices for a crostini appetizer. Garnish with fresh herbs and citrus, if desired.
By CookingWithAmy.
Thanks @Amy_Sherman for inspiring us !
You can see the recipe here: cookingwithamy.blogspot.com
