Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Wednesday, November 13, 2013

Pan-Roasted Pork Tenderloin with Orange Marmalade Glaze

Here’s a dish easy and quick enough for a casual weeknight meal that’s also deliciously inviting as a special dinner. True to its name, tenderloin is a juicy, succulent cut of meat that cooks in less than 30 minutes. Don’t overcook it—that will kill the tenderness.

The simple glaze in this recipe is based on sweet and sticky orange marmalade balanced with a little salty soy sauce and tangy rice vinegar. If you make it several hours ahead of time, cover and refrigerate it (because of the butter), then gently re-warm it before using.

Serves 4

  • 1 tbsp unsalted butter
  • 1 tbsp finely chopped shallot
  • 1 small garlic clove, finely chopped
  • 2/3 cup orange marmalade
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame seeds
  • sea salt
  • freshly ground black pepper
  • 1 tbsp olive oil
  • 1-1/4-lb pork tenderloin, trimmed
Glaze Ingredients
  1. Preheat the oven to 400° F.
  2. Heat a small skillet or saucepan over medium-low heat and add the butter. Add the shallot and garlic and cook slowly until softened, 2-3 minutes.
  3. Add the marmalade, soy sauce, rice vinegar, and sesame seeds and season with salt and pepper.
  4. Increase the heat and bring to a simmer. Cook until slightly thickened, 5 minutes. Remove from the heat and let stand.
Shallot and Garlic in Butter 
Remaining Ingredients Added 
Cooked, Thickened Glaze
  1. Meanwhile, heat a large, ovenproof skillet over medium heat and add the olive oil. Season all sides of the pork tenderloin with salt and pepper.
  2. Sear in the skillet, turning, until browned on all sides, 6-8 minutes.
Seasoned Pork Tenderloin
Tenderloin after Turning
  1. Brush the tenderloin with about 2 tablespoons of the glaze. Place the skillet in the oven and roast until the pork is just cooked through, 16-18 minutes.
  2. Remove to a cutting board and let rest 5 minutes before slicing. Gently re-warm the remaining orange-marmalade glaze.
Glazed Pork Ready to Roast 
Roasted Pork Tenderloin
To serve, cut the tenderloin into 12 slices. Place 3 slices on each of 4 plates and brush the remaining glaze over the pork. Serve right away.

Pan-Roasted Pork Tenderloin with Orange Marmalade Glaze

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