Saturday, January 2, 2010

Mandarin Pork Tenderloin

This is what we had as the main course for Christmas Dinner.  It's a recipe I got from a church dinner a long time ago, when J and I had just gotten married, and its been one of my favorites ever since.  Here it is:

Mandarin Pork Tenderloin

Pork tenderloin (two sections)
2 t salt
1 t season all
1 t orange zest
1/2 t minced garlic
1/2 t dry mustard
1/2 t ground black pepper
1/2 t dried thyme
1 T oil
1/2 can frozen orange juice concentrate, thawed
3 T honey

Preheat oven to 350F.

Mix salt, season all, orange zest, garlic, mustard, pepper, and thyme in a small bowl.  Pat onto all sides of meat. 

Heat oil in a large skillet over medium-high heat.  Brown the meat on all sides, then transfer to a baking dish (I use a 9x13" pan). 

In a small bowl, whisk together the orange juice concentrate and the honey.  Pour over the meat in the baking dish.  Place in oven and bake for 30 minutes at 350F, or until meat reaches an internal temperature of 170F.  Can baste periodically while cooking if desired.

We served this with carmelized new potatoes, steamed green beans, salad, and rolls. 

1 comment:

M said...

I can attest to its deliciousness!