Orange and Spice Roasted Pork Tenderloin
This tasty dish is easy enough for a week-night family meal while impressive enough for company. Any vegetable—including our Vegetable Medley—works well on the side. Serves 4.
- 1 teaspoon coriander
- 1 teaspoon ginger
- 1 teaspoon pepper
- ¼ teaspoon salt, optional
- 2 teaspoons olive oil, divided
- 1 pound pork tenderloin, trimmed
- ½ cup orange marmalade
- 2 tablespoons white wine vinegar
- 2 teaspoons reduced sodium soy sauce
- ½ teaspoon garlic powder
- Preheat oven to 425° F.
- Combine coriander, ginger, and pepper in small bowl. Trim any translucent “silver skin” from tenderloin. Rub tenderloin with 1 teaspoon olive oil, then coat with spice mixture.
- Make glaze by combining marmalade with remaining ingredients.
- Heat remaining teaspoon olive oil in oven-proof skillet. Sear pork over medium-high heat until browned on all sides. Transfer skillet to preheated oven and roast for 6 minutes.
- Spread glaze over pork and continue to roast until meat is just done through (150° F), about another 6 minutes. Remove skillet from oven, tent with foil or tight fitting lid, and let meat rest for 5 minutes before slicing. Drizzle some of the remaining glaze over the pork slices.
THE SEASONED COOK If you’ve never cooked with coriander, you’ll find it a wonderful addition to your spice rack. Although coriander is the seed of the plant whose leaves we know as cilantro, it has a very different flavor. Nutrition Goldmine: Pork tenderloin is the leanest cut of pork with only 4 grams of fat per 3 ounce portion, and is a excellent source of B vitamins.