- Pork Tenderloin with Orange Marmalade-Ginger Glaze
- Serves 4
- ½ cup orange marmalade or apricot jam
- 1 teaspoon orange zest
- juice of 1 orange
- 3 teaspoons honey mustard
- 2 teaspoons fresh grated ginger, or 1 teaspoon dried ginger
- salt and pepper to taste
- 1 pork tenderloin
In a medium bowl, add marmalade, zest, juice, mustard, ginger, salt and pepper and mix well. Add pork and marinate 1 hour or overnight in refrigerator.
Preheat oven to 425.
Crimp a large piece of foil and place on baking tray. Spray with oil and place tenderloin. Roast for 10 minutes and baste with marinade. Roast 5 minutes and baste. Roast 5 minutes and baste. Roast 5 minutes and baste. Cook until internal temperature is 145 – 150 degrees. Remove and place foil over pork and allow to rest for 5 minutes before carving.