Saturday, April 10, 2010

A New Twist on Pork

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
kosher salt

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.

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