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 cup orange marmalade
- 1/3 cup honey
- 2 tbsp soy sauce
- 2 cloves garlic,finely minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 – 3 lbs pork tenderloin
- In a small saucepan, combine the first 6 ingredients. Heat over medium low heat until runny, about 5 minutes. Cool to room temperature.
- 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.
- 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.