11.04.2008

Roasted Pork Tenderloin with Orange Marmalade - Mustard Sauce


Chicken, seafood, pork, beef, pasta. Most of my dinner entrees fall into one of these categories. Some weeks, there seem to be so many recipes I want to try. I make my menu of meals in minutes and my grocery shopping list virtually writes itself. Other weeks, I have a menu mental block. Nothing sounds enticing or unique. When I get in a menu planning rut, I decide on 2 or 3 meals to get me through the beginning part of the week. Hopefully, my menu planning mojo will be back later in the week so my family will eat something other than buttered noodles or pancakes.

This week was one of those weeks when I only could come up with 3 meals. Last night was a repeat recipe of Venetian Shrimp and Angel Hair Pasta. After personal cheffing for a client today, I wanted a meal that was easy to make, but did not taste like it took less than 30 minutes to prepare. Roasted Pork Tenderloin with Orange Marmalade and Mustard Sauce is a company worthy entree or a satisfying weeknight meal.

"The sauce goes well with the pork," said The Husband.

"I need to go lay down," commented My Oldest after eating just a little too fast.

The pork tenderloins were rubbed with a creole seasoning and seared in an ovenproof saute pan. It finished roasting in a hot oven. As the tenderloins rested, the sauce was prepared. I also served mashed Yukon Gold potatoes and oven blasted green beans.

This recipe is a keeper.

Roasted Pork Tenderloin with Orange Marmalade and Mustard Sauce

1 1/2 to 2 pounds pork tenderloin
1 tablespoon olive oil
Cajun or Creole seasoning
1 cup orange marmarlade preserves
2 tablespoons white wine vinegar
3 tablespoons Dijon mustard
1 tablespoon soy sauce

Preheat oven to 400 degrees.

Heat a large saute pan over medium-high heat and add olive oil. Season tenderloins with Cajun or Creole seasoning. Put tenderloins in the saute pan and sear over medium-high heat for about 2 minutes on each side, until browned. Roast tenderloins in the oven for about 15 - 20 minutes or until the internal temperature reaches 135 degrees. Remove tenderloins from oven to a platter and tent with foil.

Combine remaining ingredients in the same saute pan as the pork was roasted. Cook over medium heat for 2 minutes. Slice pork into meddalions and add to saute pan. Coat both sides of medallions with the sauce. Reduce heat to medium-low and simmer for 2 minutes.

Stay tuned for a new crock pot recipe tomorrow.


14 comments:

Lisa said...

This sounds like a nice hearty dinner. I am looking forward to your crockpot recipe.

Michele said...

I love the orange and mustard combo. I think I'll try this on chicken this weekend! :-)

That Girl said...

This is so similar to my dinner last night, but less burnt

kat said...

That sauce does sound perfect for pork

Lisa magicsprinkles said...

A keeper indeed! Glad your crew gave it high marks!

Grace said...

"i need to go lay down."

ha.

two flavors i love with pork more than any others are mustard and orange, and here you've gone and combined them. awesome. :)

~*Liz*~ said...

Mmm. I must add this to my collection. Sounds yummy!

~Liz
www.AGiveawayADay.blogspot.com
www.LovingThisMomStuff.blogspot.com
www.JustAnotherLiz.blogspot.com

Mike of Mike's Table said...

lol@"I need to go lay down"

This pork sounds like a real winner. I love the sauce

Robin Sue said...

I am always looking for tenderloin recipes as it is one of the fastest meats to cook. This one sound delicious to me. Will have to give it a go.

Court Cooks said...

I made this pork and it was great!!!

Tammy said...

Made this for my family, and they loved it. The cajun seasoning really livened up the dish, but the sauce was crazy good. Thanks for sharing it with us. Love your blog and your great recipes.

EAT! said...

tammy - so glad you enjoyed this recipe. what a double bonus to have the whole family like it.

thanks for reading!!

Mike said...

Theses days people, myself included, are looking for SIMPLICITY! Tim IS a factor! This sounds like a very good meal if you have all the time to putz with all the different pans-pots-platter etc. and then do all the clean up afterwards. Take your Pork - rub it with your preferred seasonings, put it in an oven safe baking dish (a shallow one if your oven has a Convection Roast feature), Mix Marmalade, Soy Sauce, Mustard and Vinegar and you want to cook JUST until you get an internal temp of 155 or 160 - no more. DONE - EASY - VERY LITTLE CLEAN-UP AND UMM UMM GOOD!

EAT! said...

Mike - if you read my recipe, I only used 1 saute pan to prepare this dish. How much less clean up do you want?