Recipe by Kellie2
I really like pork that has a sweet taste, so one day when I was looking for something to make for diner, and came across some preserves that my mom had canned, a little light went on! Make some candied sweet potatoes, a green salad, and some warm, toasty french bread, and you've got a meal that would satisfy any sweet tooth.
Top Review by **Tinkerbell**
My family really enjoyed this recipe. I had some leftover apricot/pineapple marmalade from another recipe and pineapple juice, leftover from mixing drinks the other night. After I stirred both together they were a little on the tart side, so I sprinkled in some smoked paprika and a dash of chili powder to balance that out. Your technique for cooking the tenderloin produced a moist, tender piece of meat. It was perfectly cooked in 60 minutes, so I never got a chance to cook it with the foil off, but that didn't matter to us at all. Thanks for sharing your delicious creation, Kellie! :) Made and enjoyed for the BB tag game.
- 1360.77-1814.36 g whole boneless pork tenderloin
- 236.59 ml favorite preserves or 236.59 ml marmalade (I used 1/2C Peach, and 1/2C apricot)
- 59.14 ml apple juice
Directions See How It's Made
- Preheat the oven to 375 degrees.
- In a small bowl, mix marmalade/preserves with apple juice.
- Spray a (n) 9x13 pan with Pam, and coat the bottom of the pan with some of the glaze.
- Place the tenderloin in the pan, and pour the rest of the glaze over the tenderloin.
- Cover the pan loosely with foil, and cut several small slits in the foil to allow the steam to escape.
- Bake for 30 minutes per pound (90 min total for a 3 pound roast), basting every 30 minutes.
- Remove the foil after the last basting, and cook uncovered for the last 30 minutes.
- For well done pork, the thermometer should read 170 degrees.