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Pork Tenderloin L'orange Recipe

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This recipe for Pork Tenderloin L'orange, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Brown
Added: Thursday, October 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 lb. pork tenderloin
salt and pepper to taste
Dale's seasoning
1/2 c. orange marmelade
3 Tblsp. Dijon-style mustard
2 Tblsp. butter
8 oz. sliced fresh mushrooms
1/2 cup sliced green onions
2 Tblsp. orange juice

Directions:
Directions:
Preheat oven to 425 degrees. Season tenderloin with salt, pepper and Dale's seasoning. Place meat on a rack in a shallow roasting pan. Roast, uncovered, for 10 minutes. Meanwhile, in a small bowl stir together marmalade and mustard. Remove meat from the oven and spoon half of the mustard mixture over the meat. Set the remaining mustard mixture aside.

Roast the meat for an additional 15 to 25 minutes or until an instant read thermometer registers 155 degrees. Transfer the meat to a warm platter and cover with foil. Let stand for 10 minutes before slicing.

While the pork is roasting cook the mushrooms and green onion in the butter until they are tender. Stir in the remaining mustard mixture and add the orange juice. Cook and stir until heated through.

Thinly slice the meat and spoon the mushroom mixture over the meat. Serve immediately

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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