Recipe by LeeAnne Wright
Photography by Michael Alberstat
Food styling by Ruth Gangbar
Prop styling by Jane Hardin
First published in Wish April 2006
Fall | Christmas | Thanksgiving | Roasting | Pork | Dinner | Main Dish | 20-Minute Supper Club | All categories...
food
Join the 20-Minute Supper Club»Spicy Orange-Glazed Pork Tenderloin
Delicious with fragrant jasmine rice and steamed bok choy
Ingredients (Serves 4)
| 1 cup | jasmine rice |
| 2 cups | chicken stock |
| 1 ½ tsp | salt |
| 2 tbsp | orange marmalade, plus 1/3 cup |
| 1/3 cup | orange juice |
| ¼ cup | maple syrup |
| 2 tbsp | red-wine vinegar |
| 1 | clove garlic, minced |
| 1 tsp | chopped chipotle pepper |
| 2 | ¾-lb pork tenderloins, trimmed |
Instructions
- Preheat oven to 375°F.
- In a medium pot, combine rice, stock and 1 teaspoon salt. Bring to a boil then simmer 15 minutes, or until stock has been absorbed and rice is tender. When rice is cooked, stir in 2 tablespoons marmalade. Taste and adjust seasoning accordingly.
- Meanwhile, in a small pot, combine juice, 1/3 cup marmalade, syrup, vinegar, garlic, chipotle pepper and remaining salt. Whisk and boil 3-5 minutes, or until sauce is thickened slightly. Set aside.
- In an ovenproof skillet over high heat, sear seasoned tenderloins on all sides in a little vegetable oil.
- Transfer skillet to oven. After 10 minutes, brush pork with glaze. Continue to cook for another 5 minutes or until pork has reached 155°F internally.
- Transfer pork to a serving platter and cover loosely with foil. Let rest for at least 5 minutes.
- Pour remaining glaze into skillet. Over medium-high heat, whisk glaze into pan juices, scraping up any flavourful bits stuck to the skillet. Keep warm until ready to serve. Slice pork, serve with rice and bok choy. Drizzle with warm orange glaze.
Nutritional information
Nutrients per serving (with 1 cup bok choy, 1/2 cup rice): 602 calories, 7 g fat, 42 g protein, 88 g carbs, 4 g fibre. Excellent source of vitamins B6, B12 and C, folate and iron.
Comment on "Spicy Orange-Glazed Pork Tenderloin"
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Jane Wright: beary_jane@yahoo.ca writes:
Made this on Saturday night.... wow! That chipotle really gives it a kick...... definitely a "keeper" for my next dinner party! Keep the great recipes coming!
—posted January 14, 2008 at 1:33 p.m.
Charlane Pursell writes:
Great recipe, I was salivating reading the ingredients and preparation!!!! How could this be adjusted for the weight loss enthusiast as well as substitutes for marmalade, etc.?
Look forward to hearing from you.
—posted January 8, 2009 at 10:40 a.m.
Monique M writes:
This was an easy meal, the pork was scrumptious, I went easy on the chipolte pepper, the kids loved the rice with the marmalade too.
—posted January 9, 2009 at 12:02 a.m.
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