- Pork Tenderloin with Orange-Rosemary Glaze
- You can use pork tenderloin or thick cut center pork chops or for this recipe. It is great grilled, or you can roast it in the oven.
- Serves 6
- 1/2 cup orange marmalade or apricot jam
- 2 teaspoons grated orange zest
- 1 orange, juiced, or 2 tablespoons frozen orange juice concentrate
- 1 tablespoon soy sauce
- 1 tablespoon fresh chopped fresh rosemary, sage, or thyme, or 2 teaspoons of dried herb
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 tablespoon honey mustard or Dijon mustard
- 3 cloves minced garlic
- 2 pork tenderloins or 6 center cut pork chops, room temperature
Place pork in a large baggie or bowl and mix with marinade. Allow to marinate for 30 minutes, several hours, or overnight.
Preheat oven to 425 degrees or BBQ to medium high.
To make clean up easier, take a piece of foil large enough to hold both tenderloins, and crimp around all the edges. If roasting in oven, place foil on a cookie tray and bake for 10 minutes and baste with marinade. Bake 10 more minutes and baste using the juices from the tenderloin. Bake another 5 or 10 more minutes or until juices run clear when pierced with the tip of a knife. If using a pork chop, the cooking time is 15-20 minutes.
BBQ – Place pork on BBQ and cook for 5 minutes or until browned, turn over and baste and cook on other side for 5 minutes. Baste with remaining glaze and cook for 15-20 minutes or until juices run clear when pierced with a knife.
Remove pork from oven or grill and place on carving board. Lightly tent with foil for 5- 10 minutes before carving or serving.
6 WW Points