Orange Glazed Pork and Carrots

Submitted by Dorel

"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 "

 

• Ready In: 55mins
• Ingredients: 7
• Serves: 4

ingredients

• 1 1⁄2 lbs pork tenderloin
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 2 lbs carrots, peeled and cut into 1 inch pieces
• 3⁄4 cup orange marmalade
• 1 1⁄2 teaspoons grated fresh ginger
• 1⁄4 teaspoon salt

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.

Reviews

[TMF6891]

Tasty, but rather sweet. I did not puree the carrots, but kept them with the pork on the platter after taking out of the oven. I then just put the pan on the stove top and let the pan juices reduce and thicken. Then I poured over the top of the sliced tenderloin, for a nice presentation.