Recipe by PaulaG
This is an adaption of recipe that was printed in TOH Light and Tasty, February/March. Serve this on top of rice to absorb the delicious orange sauce. Hope you enjoy.
Top Review by PardenMe247
My bf just made this for our dinner tonight (leaving out the chicken broth as I'm allergic, and rosemary because we don't like it). It was amazing. He used a peppered tenderloin, which gave it some spice, and we ate over broccoli. He'd probably look for a plain tenderloin next time, but there was not any at our store today. VERY, VERY TASTY! We also did not use arrowroot, although it probably would have thickened the sauce nicely. We were fine with the more liquid sauce. In place of the chicken broth he just used more OJ. Great low-fat, all-natural/organic dinner.
- 453.59-680.38 g pork tenderloin
- seasoning salt, to taste
- 118.29 ml orange juice
- 59.14 ml chicken broth
- 29.58 ml ketchup
- 14.79 ml honey
- 4.92 ml orange zest
- 2.46 ml dried rosemary, crushed
- 1.23 ml salt
- 1.23 ml arrowroot (optional)
Directions See How It's Made
- Preheat oven to 425 degrees, season the pork tenderloin with seasoning salt, place in roasting dish and place in preheated oven; back for 20 to 25 minutes or until meat thermometer registers 160 degrees.
- Remove meat from oven and cover with foil, allow to stand while making sauce.
- In a small skillet, add the juice, broth, ketchup, honey and orange zest; bring to a boil, reduce heat and simmer for 10 to 15 minutes or until liquid is reduced by half.
- Slice the pork in 1/4 inch slices, add to sauce with the rosemary and simmer for 4 to 5 minutes or until meat is nicely glazed.
- If desired, mix the 1/4 teaspoon arrowroot starch in a small amount of water and add to sauce to thicken slightly.