"Hunger is the best sauce in the world."--Cervantes

Orange-Glazed Pork Tenderloin Recipe

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This recipe for Orange-Glazed Pork Tenderloin, by , is from Lloyds'N'Loves Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ivey Mitchell
Added: Monday, August 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp salt
1 garlic clove, minced
1/4 tsp dried thyme
1/4 tsp ground ginger
1/4 tsp pepper
1 rolled boneless pork loin roast (about 5 lbs)

GLAZE:
1/4 C packed brown sugar
1 T cornstarch
1 C orange juice
1/3 C water
1 T Dijon mustard

Directions:
Directions:
Combine first 5 ingredients and rub over entire roast. Place roast with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350 for 2 hours. Meanwhile, in a saucepan, combine brown sugar and cornstarch. Stir in the remaining glaze ingredients until smooth. Bring to a boil; cook and stir for 2 minutes. Brush some of the glaze over roast. Bake 1 hour longer or until a meat thermometer reads 160, brushing occasionally with glaze. Let stand for 10 minutes before slicing; serve with remaining glaze.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Beautiful presentation for company. Moist, sweet and tangy - great with roasted potatoes. I've even used pineapple/mango juice in a pinch and it was delicious.

 

 

 

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