Orange Glazed Pork and Carrots

Total Time
55mins
Prep
10 mins
Cook
45 mins

This is my adopted recipe Feb 2005 I made this today and we loved the flavor of the marmalade and ginger together. I had frozen ginger and just grated it until I had enough and mixed with the marmalade. I served this with Marg's Mash Potato Casserole #3029

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Heat oven to 425 degrees.
  2. Sprinkle salt and freshly ground pepper on tenderloin. Insert meat probe now if you have one.
  3. Place in 17x11-inch roasting pan; roast 20 minutes, uncovered.
  4. Meanwhile, cook carrots in boiling water or in the microwave until still slightly firm, about 10 minutes.
  5. Mix 1 tablespoon water with orange marmalade, salt and ginger until well mixed.
  6. Remove pork from oven and pour carrots in pan; spread marmalade mixture over pork and carrots, tossing carrots to coat well.
  7. Roast about 15 minutes or until thermometer reads 155°F
  8. Transfer pork to cutting board and cover with foil and let rest while you scoop carrots from roasting pan.
  9. You can now add 1/4 cup water to pan juices and boil for about a minute, scraping up brown bits.
  10. I didn't find there was enough juices to bother trying to make gravy with so I just poured what was in the pan into the carrots.
  11. Slice pork and arrange on platter. Serve with carrots and your choice of potatoes.