Glazed Pork Tenderloin

READY IN: 1hr
~Nimz~
Recipe by Brenda.

A beautiful presentation for Fall and Holiday entertaining.

Top Review by ~Nimz~

YUM. This is a future top 10 recipe I'm sure. The flavor combination is excellent. Loved the herb combination and the sauce is to die for. I could not find havarti cheese so I used swiss and used fresh orange juice in place of the concentrate (since I already had an orange for the zest) but other than that made as directed. I did have some technical problems as I guess I didn't get the roast tied tight enough and most of my cheese leaked out, but just scoped it up and put it on. Thanks so much Nick's Mom for a wonder and make again recipe. Did I say YUM?

Ingredients Nutrition

Directions

  1. TENDERLOIN:.
  2. Preheat oven to 325 degrees F.
  3. Salt and pepper both sides of the butterflied pork tenderloin.
  4. Mix together the cheese, 1/2 cup dried cranberries, herbs, and garlic.
  5. Fill tenderloin and wrap.
  6. Secure with twine.
  7. Place in a roasting pan seam side down. Roast until the internal temperature reads 160 degrees F (45-60 minutes depending on tenderloin size).
  8. Remove from oven; place the tenderloin on a plate to rest. In the meantime make the glaze.
  9. GLAZE:.
  10. Pour all of the juice out of the roasting pan and into a saucepan. Place on stovetop on medium high heat and bring to a boil.
  11. Cook for about 2 minutes or until slightly reduced.
  12. Add all glaze ingredients except the butter. Bring to a boil.
  13. Remove from heat, add the butter, stir until dissolved and sauce is glossy.
  14. Remove the twine from the tenderloin. Place the tenderloin on a serving platter. Pour glaze over pork and serve.

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