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February 2002 Issue
Orange-Ginger Roasted Pork Tenderloin
by Ronda L. Halpin
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Think eating healthy and eating quickly are at opposite ends of the culinary spectrum? Think again. This month's featured recipe -- Orange-Ginger Roasted Pork Tenderloin -- combines healthy pork tenderloin with a delightful glaze that roasts in minutes.

What's really great about this recipe is that it gives you the time it takes the tenderloin to roast to put together the rest of your meal. I like to make up a simple sauce for pouring over the pork by mixing marmalade, orange juice and minced ginger. For this recipe, a simple selection of vegetables can be stir-fried and served with rice, couscous or wheat berries for a healthy, tasty and creative meal.

What makes this recipe so special is the simple glaze that's brushed onto the meat. You can use this same glaze on any other pork or chicken dish. It's also great on cod, shrimp or scallops. If you add a little more soy sauce to the mix, it can star as a stir-fry sauce or dipping sauce as well. Isn't a truly versatile recipe just great? Enjoy!


Orange-Ginger Roasted Pork Tenderloin

  • 1 lb. pork tenderloin
  • 1/4 c. orange marmalade (I use the reduced sugar variety)
  • 2 tsp. olive oil (I like to use garlic and rosemary-infused oil)
  • 1 T. soy sauce
  • 1 tsp. minced ginger
Preheat the oven to 450 degrees. Trim the tenderloin of any visible fat. Place it on a broiler pan.

In a small bowl, mix together the marmalade, olive oil, soy sauce and ginger. Brush generously over the pork tenderloin, covering all sides. Insert a probe thermometer into the thickest part of the tenderloin.

Bake in the preheated oven until the thermometer registers 160 degrees -- about 20-25 minutes. Remove from the oven and tent with tin foil for about 5 minutes before slicing and serving.

  • Yields: 3-4 servings
  • Preparation Time: about 35 minutes


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