Orange Glazed Pork and Carrots

Recipe by Dorel
READY IN: 55mins




  • Heat oven to 425 degrees.
  • Sprinkle salt and freshly ground pepper on tenderloin. Insert meat probe now if you have one.
  • Place in 17x11-inch roasting pan; roast 20 minutes, uncovered.
  • Meanwhile, cook carrots in boiling water or in the microwave until still slightly firm, about 10 minutes.
  • Mix 1 tablespoon water with orange marmalade, salt and ginger until well mixed.
  • Remove pork from oven and pour carrots in pan; spread marmalade mixture over pork and carrots, tossing carrots to coat well.
  • Roast about 15 minutes or until thermometer reads 155°F
  • Transfer pork to cutting board and cover with foil and let rest while you scoop carrots from roasting pan.
  • You can now add 1/4 cup water to pan juices and boil for about a minute, scraping up brown bits.
  • 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.
  • Slice pork and arrange on platter. Serve with carrots and your choice of potatoes.