Pork Tenderloin With Orange Raspberry Butter
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
8
ingredients
-
BUTTER
- 1⁄2 cup softened butter
- 2 tablespoons frozen orange juice concentrate
- 1 tablespoon orange zest
- 1 1⁄2 tablespoons fresh rosemary, finely chopped (or 2 tsps dried)
- salt and pepper
- 4 pork tenderloin
- 16 slices orange rind (thin slivers)
- 16 slices garlic (thin slivers)
- salt and pepper
- 1 cup chicken broth
directions
- With a sharp knife, make 8 slits in tenderloin, (abotu 1/2"-3/4" deep. Alternately insert and garlic slivers into each slit.
- Melt 2-3 tbls of orange raspberry butter in a large skillet.
- Brown tenderloins evenly, about 5-8 minutes.
- Place tenderloins on a rack in a roasting pan. Pour pan drippings into the roaster. Season meat with a little salt and pepper and drizzle about 1 tsp melted rosemary-orange butter over each tenderloin. Add broth to pan.
- Roast, uncovered, at 350* for 20 minutes.
- Drizzle another tsp of melted butter over each tenderloin and return to oven and bake 15-20 minutes more, or to 155* on a meat thermometer.
- Do not overbake.
- If roasted properly, this meat will melt in your mouth.
- Place loins on a large platter, cover with foil and let stand for 10 minutes.
- Pour pan juices into a small saucepan and bring to a boil. and then quickly reduce by half.
- Stir remaining butter into liquid and simmer for 3 minutes, stirring constantly. To serve, slice pork and drizzle the sauce over the slices. This is fantastic.
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RECIPE SUBMITTED BY
I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...