Ingredients
- 1 pork tenderloin(about 1 lb., trimmed)
- 2 cloves garlic, crushed
- 2 teaspoons grated orange peel
- 1 1/2 teaspoons chopped fresh thyme OR 1/2 tsp. dried thyme
- 1/2 teaspoon black pepper
- 1/2 cup fresh orange juice
- 3 tablespoons white vinegar
- 2 tablespoons honey
Directions
Place pork in a shallow glass or ceramic dish. In a small bowl, combine orange peel, thyme, and pepper. Using a fork, mash until paste forms.
Rub paste onto pork. In a measuring cup, combine orange juice and vinegar; pour over meat. Cover with plastic wrap; refrigerate for 2 hours, turning occasionally.
Drain pork and transfer to cutting board; discard marinade in dish. Cut pork crosswise into 12 equal slices.
Spray a large nonstick skillet with vegetable cooking spray. Heat pan over medium-high heat. Add a single layer of pork slices; saute until cooked through, about 6 minutes. Place on a plate; cover to keep warm. Repeat with remaining pork.
Remove pan from heat. Return pork to the pan. Drizzle with honey; stir slices to coat. Serve immediately.
Variation:
To cook tenderloin whole, marinate and drain as directed. Preheat oven to 375 degrees F. Place tenderloin on rack in roasting pan; brush with honey. Roast for 25 minutes. Slice and serve with pan juices.
(Serve with oven roasted potatoes or oven fries)
Tips:
Whole pork tenderloin has a tough membrane. To remove, start at base and make an incision just under membrane. Pull it away with hand.
Holding the loose end, continue to pull and cut away the membrane down the length of the tenderloin, keeping the knife blade just under the membrane.
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Submitted 6/13/05.
Source: Healthy Meals In Minutes
Submitted By: Linda Wilson
lwilson@gatecom.com
Glazed Pork Tenderloin