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I love when recipe ideas suddenly pop in my head! I wanted to step out of my comfort zone and try something new, and since I had never tried making a dinner-worthy tenderloin I went for it. Thankfully, the tenderloin was on sale at the time so I got 2 of them. Initially, I wanted to try the apricot marmalade but decided against it because I didn’t know how the taste would be once I included the ginger. The orange marmalade was a no-brainer and the bits of orange zest made a great garnish.
Ingredients
- 2 pkgs Boneless Pork Tenderloin (Weight will vary (2 to 2.5 lbs is ideal))
- 1 12 oz. jar Orange Marmalade
- 1 Fresh Ginger Root (Small)
- 2 tbsp. Salt and Pepper
- 2 tbsp. olive oil
- 1 tbsp. Honey
- 1 tbsp. Minced Garlic
Instructions
- Preheat the oven to 400. Rinse and pat dry the tenderloins. Rub 1 tbsp. of olive oil over each tenderloin. Evenly distribute the salt, pepper, and minced garlic over the top of each tenderloin. Set in a baking dish and place in oven for 40 minutes.
- After about 30 minutes remove tenderloin from oven. Check for desired doneness, and tent with foil for about 15 minutes. Cut tenderloins into medallions and place on a platter. Drizzle the orange ginger glaze over the medallions. Garnish and Serve.
- Glaze Instructions
- Remove the ginger root skin and cut into small pieces. Place into a saucepan along with 1/4 cup of water. Bring to a boil and cook for about 10 minutes. Turn it down to a simmer, and add the entire jar of Orange Marmalade, and the honey. Stir and continue to cook on low so as not to burn the glaze, about 15 minutes.