Honey-Orange Pork Tenderloin
2/3 Cup orange marmalade
3/8 Cup cider vinegar
3/8 Cup soy sauce
3 Tablespoons minced garlic
1 Tablespoon honey
1/4 Cup vegetable or olive oil (not included)
3 Pound pork tenderloin
Kosher salt and black pepper (not included)
Label 12: Honey-Orange Pork Tenderloin
Thaw. Preheat oven to 400. Season pork loin with kosher salt and pepper (not included). Heat 1/4 cup vegetable or olive oil (not included) in an oven-safe skillet over medium-high heat. When the oil is hot, add the pork and cook for 1-2 minutes on each side, or until a golden brown crust starts to form. Pour about 1/2 of the sauce over the pork (reserve the remainder). Bake in the oven for 15-20 minutes and flip over. Add the remaining sauce (reserve 1/4 cup) and cook for an additional 15-25 mins or until a thermometer reads 155 degrees. Remove from oven and allow to stand for 10 minutes. Drizzle with reserved sauce and cut into 1/2″ slices. 2-2-17
3/8 Cup cider vinegar
3/8 Cup soy sauce
3 Tablespoons minced garlic
1 Tablespoon honey
1/4 Cup vegetable or olive oil (not included)
3 Pound pork tenderloin
Kosher salt and black pepper (not included)
Label 12: Honey-Orange Pork Tenderloin
Thaw. Preheat oven to 400. Season pork loin with kosher salt and pepper (not included). Heat 1/4 cup vegetable or olive oil (not included) in an oven-safe skillet over medium-high heat. When the oil is hot, add the pork and cook for 1-2 minutes on each side, or until a golden brown crust starts to form. Pour about 1/2 of the sauce over the pork (reserve the remainder). Bake in the oven for 15-20 minutes and flip over. Add the remaining sauce (reserve 1/4 cup) and cook for an additional 15-25 mins or until a thermometer reads 155 degrees. Remove from oven and allow to stand for 10 minutes. Drizzle with reserved sauce and cut into 1/2″ slices. 2-2-17
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