I've made Pork Tenderloin with a Cranberry-Balsamic sauce many times over the last year. I felt that with the turn of the weather, I wanted something lighter and Spring-y. My mind immediately turned to oranges. I wanted to make an orange sauce of some sort, when i stumbled across an orange-rosemary glaze that sounded like I could tweak it a bit for what I wanted.
I think it turned out pretty well for a first try. Next time, I would try to get a bit more orange flavor in there (possibly reduce the orange sauce separately) to really make it perfect, but this has a bunch of promise.
1 pork tenderloin
1/2 cup orange juice
1/2 cup corn syrup
1 tspn rosemary leaves
1. Lightly salt and pepper the pork tenderloin. Preheat oven to 450.
2. In a small saucepan, combine the orange juice, corn syrup, and rosemary.
3. Bring to a simmer over medium heat and then reduce the heat to medium-low. Simmer for another 10 minutes until smooth.
4. Heat some oil in a large saute pan over high heat and brown the tenderloin on all sides for 1 minute on each side.
5. Brush some of the orange sauce all over the tenderloin and put it in the oven for 15 minutes. Reglaze every 5 minutes while it is in the oven.
6. Remove from the oven and wrap it tightly in foil for 5 minutes before slicing.
7. I served it with green beans. When I cooked them, I used a little bit of the orange sauce to glaze them with.