Roasted Orange-Glazed Pork Tenderloin Recipe
January 30, 2022
Whether it is a special dinner for one or a quick meal for the family, Roasted Orange-Glazed Pork Tenderloin plus an asparagus salad and baked sweet potato is sure to hit the spot! The recipe uses few ingredients to make a big impact on flavor. And a tasty drink to pair with the meal? A red wine blend.
Roasted Orange-Glazed Pork Tenderloin with Asparagus Salad and Baked Sweet Potato
https://www.tasteofhome.com/recipes/baked-asparagus-dip/
- Total Cook Time: 4 Hour
Ingredients:
Roasted Orange-Glazed Pork Tenderloin
- 1.25 to 1.5 lean pork tenderloin
- 1/3 cup balsamic vinegar
- 2 Tbsp canola oil
- 1 Tbsp orange juice
- 1 Tbsp light brown sugar
- Sea salt
- Black pepper
- 1 navel orange, thinly sliced
- 2 Tbsp all natural orange fruit spread, heated
Asparagus Salad
- 3 Tbsp all natural, low sodium vegetable broth
- 2 cups asparagus, woody ends snapped off and cut into 1 inch pieces
- 1 cup cherry or grape tomatoes
- 1 cup roasted red and yellow bell peppers
- 2 cloves garlic, minced
- 1/2 cup red onion, thinly sliced
- Sea salt
- Black pepper
- Dried basil
- Fresh squeezed lemon juice
- 4 tsp extra virgin olive oil
- 4 small to medium sweet potatoes
Directions:
- Combine the pork tenderloin with the next 7 ingredients in a large plastic bag and refrigerate for 3 hours.
- Meanwhile, heat up the vegetable broth until steaming. Add the asparagus, cover, and simmer for about 5 minutes until tender in the center but still crisp. Set aside to cool.
- Roast the tomatoes in the oven at 400 degrees F for about 10 minutes until they begin to deflate. Cut in half and add to the asparagus.
- Toss the asparagus and tomatoes with bell peppers, garlic, onion, sea salt, pepper, basil, lemon juice, and extra virgin olive oil.
- Preheat the oven to 450 degrees F and bake the sweet potatoes alongside the pork tenderloin and sliced oranges. After the meat has cooked for 3/4 of the time, brush on the orange marmalade and continue roasting until fully cooked. Set aside for 5 to 10 minutes to cool before slicing.