Late last week, while cleaning out my pantry, I discovered the remains of a jam gift pack that my grandmother gave us for Christmas. I took a look at the two remaining jars and noticed their expiration date was coming up in June. Since I knew I’d forget about them before then if I put them back in the pantry, I left them out on the counter. I was determined to use them up as quickly as possible.
The two jars I had left were for blackberry preserves and orange marmalade. I figured I’d use the orange marmalade first as that required a little more thought on my part. I figured turning it into a marinade for pork was the perfect solution. (I used part of the blackberry preserves in the Sour Cream & Jam Muffins.)
And I was right! Although I’m not usually a huge fan of orange flavored anything, I thought the marinade turned out great. It was mellow but still full of flavor. And it made for a really tender pork tenderloin that even stayed tender the next day when reheated.
Orange Glazed Pork Tenderloin
- 1 c. orange marmalade
- 1/3 c. honey
- 2 T. soy sauce
- 2 cloves garlic, finely minced
- 1 t. salt
- 1/2 t. black pepper
- 1 1/2 – 3 lbs. pork tenderloin
1. In a small saucepan, combine the first 6 ingredients. Heat over medium low heat until runny, about 5 minutes. Cool to room temperature.
2. Cut a few slashes into the top of the pork tenderloins. Pour orange marinade on top and marinate for at least an hour or as long as overnight.
3. Place the pork tenderloins on a foil lined baking sheet and spoon additional marinade on top of each. Bake at 500 degrees for about 20 minutes, until fully cooked. Let sit for 5 minutes before slicing.
As a side note, I never realized raw pork tenderloin was so ridiculously unappetizing to look at until I tried to photograph. In hindsight, I should have photographed just the marinade. Lesson learned for next time!