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Orange-Glazed Stuffed Pork Tenderloin
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- #87523
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 tablespoons butter, melted
2/3 cup carrots, finely chopped
1/4 cup chopped apple or sweetened dried cranberries
1 teaspoon dried thyme leaves
16 ounces pork tenderloin
1/4 teaspoon salt
Glaze
2/3 cup orange marmalade
2 tablespoons dry white wine or orange juice
1 dash ground red pepper
directions
Heat oven to 425 degrees F.
Melt butter in 10-inch skillet until sizzling, then add carrots, apples and thyme. Cook over medium heat until crisply tender (3 to 4 minutes). Set aside.
On large cutting board, cut lengthwise deep slit in side of pork to form a pocket. Place pork into foil-lined and greased 13 x 9-inch baking dish.
Season inside of pork with salt. Carefully stuff pork pocket with carrot mixture. Secure with toothpicks. Bake pork for 25 minutes.
Meanwhile, combine all glaze ingredients in small bowl.
Brush 3 tablespoons glaze over pork. Continue baking 10 to 15 minutes or until internal temperature reaches 160 degrees F. Remove from oven and let stand 5 minutes before serving. Remove toothpicks.
Meanwhile, place remaining glaze in microwave-safe dish. Microwave on High until heated through (30 seconds to 1 minutes). Serve pork with warm glaze.
added by
Irene1989
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
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