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Pork Tenderloin With Orange-Balsamic Glaze

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“This is one of our favourite ways to eat pork tenderloin as it is so easy to make, elegant enough for company and delicious. I omit the orange zest as the kids don't care for it. You could also substitute apricot jam for peach and omit the diced dried apricots. I cook mine on the gas barbeque by heating it up to desired temperature, turning one side off and placing the tenderloins on the side that was turned off. I tend to make extra glaze as I pour about 1/2 of it on the tenderloins before cooking. This recipe came from Rose Reisman's Secret for Permanent Weight Loss Cookbook.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs pork tenderloin
  • Orange Balsamic Glaze
  • 14 cup orange juice concentrate
  • 14 cup apricot jam
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons grated orange zest (optional)
  • 1 teaspoon minced garlic
  • 18 teaspoon salt
  • 18 teaspoon fresh ground black pepper
  • Garnish
  • 3 tablespoons chopped parsley or 3 tablespoons cilantro
  • 14 cup diced dried apricot

Directions

  1. Preheat oven to 425°F Line a baking pan with parchment paper.
  2. In a hot non-stick grill pan or skillet sprayed with vegetable spray, sear the tenderloin for about 2 minutes per side or just until browned. Place in the prepared baking pan.
  3. To make the glaze, combine the 8 ingredients listed for the glaze until smooth. Spoon 1/4 cup of the glaze over the tenderloins and bake for about 20 minutes or until the internal temperature reaches 145 F for medium.
  4. Reheat the remaining glaze. Slice the tenderloin and serve with the glaze. Garnish with chopped parsley and diced apricots.

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