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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lindy's Orange-Ginger Pork Tenderloin Recipe

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This recipe for Lindy's Orange-Ginger Pork Tenderloin is from Millie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup orange juice
1/2 cup white wine
1/4 cup soy sauce
1/4 cup honey (optional)
2 tbsp. sesame oil
1 tbsp. minced fresh ginger or 1 tsp. dried
2 1/2 - to 3-lb. boneless pork tenderloin
1/2 cup apricot jam
Directions:
Directions:
Mix together orange juice, wine, honey, soy sauce, oil and ginger in medium bowl. Place pork loin in plastic container just large enough to hold it. Pour sauce over the pork, cover and marinate in the refrigerator for 6-12 hours. Preheat oven 350ºF. Arrange pork loin in roasting pan and pour sauce over it. Place the pan on center rack of your oven and roast for 1 hour. While roasting, place the jam in a small bowl. After 1 hr and 15 mins, remove roast from oven. Take 3 tbsp. of pan drippings from pan and mix with jam in bowl. Spoon jam mixture over the loin and return to oven. Roast for 20-25 mins more or until meat reaches temp of 150-160ºF. Let roast sit for 10 minutes before cutting into 1-inch slices.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Another family favorite from my Dad's cookbook. I don't use the honey. I usually serve this with roast potatoes and carrots.

 

 

 

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