Orange Pork Tenderloin

by Jessica on September 20, 2008

Welcome to this round of the What’s Cooking recipe exchange! I’m not a fan of pork, but the parents love it, so they were very happy when I told them I’d make dinner for them this evening! ­čÖé They had nothing but good things to say about this, so ‘thank you’ to whomever sent in this recipe! Two thumbs up!!

Orange Pork Tenderloin

Orange Pork Tenderloin
Source: WC Recipe Exchange Aug/Sept ’08 – “Keepin’ It Real”

Rub the entire pork tenderloin with dried thyme (the herbally inclined should feel free to throw fresh thyme in the pan). Place in a small, covered roasting pan like a fish roaster. Fill your roasting pan up with regular ole orange juice about halfway up your roast. Add some minced garlic to the juice and just quickly swish it around.

Bake, covered, at 350 checking for doneness after about 25 minutes (as
roast thicknesses can vary) and then at 10 minute intervals. If you like, you can leave the liquid in the pan, put it right on the stovetop and add some cornstarch or other thickening agent, and stir until you have a light gravy.

This is fantastic served with sweet potatoes of any kind, or with wild rice.

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{ 1 comment… read it below or add one }

1 Brenda September 21, 2008 at 10:23 am

Looks delish! I love a good pork loin and this looks like something I’ll give a try.
Thanks for posting.

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