Rosemary & Orange-Glazed Pork Tenderloin

By Bearbuddy45

Ingredients

• FOR THE RELISH, HEAT:
• 1 ⁄4 cup white wine vinegar1⁄4 cup
• 2 ⁄3 cup dried tart cherries2⁄3 cup
• 1 ⁄2 cup diced tart apple, such as Braeburn or Granny Smith1⁄2 cup
• 1 Tbsp. minced shallots1 Tbsp.
• 1 Tbsp. minced fresh sage1 Tbsp.
• 1 tsp. sugar1 tsp.
• 1 tsp. extra-virgin olive oil1 tsp.
• FOR THE TENDERLOIN, MELT:
• 1 ⁄4 cup orange marmalade1⁄4 cup
• 1 Tbsp. frozen orange juice concentrate, thawed1 Tbsp.
• 1 Tbsp. minced fresh rosemary1 Tbsp.
• Dash of red pepper flakes
• 1 Tbsp. vegetable oil1 Tbsp.
• 1 pork tenderloin, trimmed (18 oz.)1

Details

Servings 4
Cooking time 30mins
Adapted from cuisinerecipes.com

Preparation

Step 1

Preheat oven to 450°. Line a baking sheet with foil.

For the relish, heat vinegar in a small saucepan until boiling. Pour vinegar over cherries in a bowl; let stand 5 minutes. Stir in apple, shallots, sage, sugar, and olive oil.

For the tenderloin, melt marmalade in a bowl in the microwave. Add orange juice concentrate; stir to combine. Stir in rosemary and pepper flakes.

Heat vegetable oil in a large skillet over medium-high. Place pork in skillet and brown on all sides, about 5 minutes. Remove pork from skillet and place on prepared baking sheet. Baste pork with marmalade mixture.

Roast pork 5 minutes; baste again with marmalade mixture. Roast until an instant-read thermometer inserted into the thickest part of pork registers 150°, 5 minutes. Transfer pork to a plate and tent with foil; let meat rest 5 minutes. Serve pork with relish.

Nutrition Information
Per serving: 323 cal; 7g total fat (1g sat); 83mg chol; 68mg sodium; 35g carb; 6g fiber; 27g protein (26g sugars)