October 3, 2011

Citrus Pork Tenderloin

Oven-baked Meat Dishes

15 mins.

30 minutes

“Orange zest, orange marmalade, thyme and a dashof crushed red pepper perfectly complement theflavor of roasted pork.”

1
Preheat oven to 375°F. Place the pork on a 15- x 10- x 1-inch baking pan. Grate the orange to make 2 tsp. grated zest. Cut the orange into wedges to reserve for garnish.
2
Combine the orange zest, salt, black pepper and 11/2 tsp. thyme in a small bowl. Brush 1 tbsp. oil over all sides of the pork. Rub the orange zest mixture over the pork.
3
Roast until an instant-read meat thermometer inserted in the center of the pork reads 165°F, 30–40 minutes.
4
Combine the marmalade, vinegar, remaining oil and thyme and the red pepper flakes in a small saucepan. Bring to a boil over medium heat, stirring occasionally, until the vinegar is slightly reduced and the sauce is well blended, 3–5 minutes. Slice the pork and drizzle with citrus sauce to serve.

Serve with red-skinned potato wedges that have been tossed in olive oil and rosemary and roasted with the pork.

• For a sweeter sauce, omit the crushed red pepper flakes and stir in 1/4 cup sweetened dried cranberries in Step 4.

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