If you’ve never cooked a pork tenderloin, the sear-then-roast method works very well and lends itself to a number of different sauces and recipes. The pioneer woman has a great cranberry pork tenderloin that I make often.
My orange marmalade tenderloin is flavorful, tender, and delicious. My husband and I dip it in the extra sauce that’s on the serving platter (if you have company you might want to refrain or provide small bowls for dipping!) My kids like to dip it in my ranch dressing-I have to say it’s pretty good. It also goes great on a great big salad the next day for lunch.
- 1 pork tenderloin
- 2-4 Tbsp. olive oil
- 1 clove garlic
- ⅓ C gluten free soy sauce or tamari sauce
- ⅓ C honey or agave nectar
- ⅓ C orange marmalade
- 1 Tbsp. + 1 tsp. rice wine vinegar
- 2-3 scallions
- Heat 1-2 Tbsp. olive oil over medium heat.
- Add the garlic and cook about 1 minute or until fragrant.
- Add the soy sauce, orange marmalade, honey, and rice wine vinegar. Bring to a simmer and set aside to come to room temperature.
- Trim off any fat you want to from your tenderloin and place in a large plastic bag. Pour ½ of the sauce in with the tenderloin, seal the bag and refrigerate at least 30 minutes.
- Preheat oven to 425 degrees.
- In an oven proof skillet (I prefer a cast iron skillet) heat another 1-2 Tbsp. over med-high heat and sear the tenderloin, using tongs to turn.
- Transfer to the preheated oven and cook 20-25 minutes or until the center reaches 165 degrees. A meat thermometer really comes in handy here. Before I bought one, I was always having to put mine back in the oven because the center was still pink. Most recipes I've read have you cook your tenderloin 15-20 min. but mine is never done that fast.
- Just before your tenderloin comes out of the oven, heat up the rest of your sauce on the stove.
- When your tenderloin is done, transfer it to a serving platter and pour on the rest of the sauce, then garnish with scallions. Delicious!!!