Orange Pork Tenderloin With Orange-Almond Rice Pilaf
Pork tenderloin is a lean cut of meat and adapts to Italian, Oriental and Southwestern cooking.
For an Italian dinner, slice the tenderloin, dip the slices in egg substitute, dredge them in seasoned bread crumbs, and shallow fry in olive oil.
I serve Italian tenderloin with lemon wedges.
You may use this cut of meat in stir fry or barbecue it for a Southwestern meal.
I buy pork tenderloin at a local chain store.
There are two in each package and I use one immediately.
The second is frozen for later use.
When I was cleaning out our chest freezer a few weeks ago I found a tenderloin.
After defrosting it in the refrigerator, I cut it in half, put in my slow cooker, and poured half a jar of barbecue sauce over it.
The result was barbecued pulled pork and it was delicious.
Roasting is the easiest way to cook this cut of meat.
Before I put it into the oven, I rub the top with olive oil and season it well.
Glazing is another roasting approach and I like it because it adds flavor and keeps the meat moist.
Apricot jam and mango chutney are some of the glazes I have used.
Some cookbooks say you should roast the meat on a rack so the heat can reach the underside.
I cook it in a shallow roasting pan lined with aluminum foil and it works just fine.
Orange pilaf (see directions below) and spinach salad are perfect side dishes.
Orange Pork Tenderloin with Orange-Almond Pilaf is an elegant meal for family or friends.
Ingredients 1 tablespoon country-style Dijon mustard 2 tablespoons orange marmalade (or reduced sugar marmalade) 1 tablespoon honey 1 teaspoon soy sauce 1 pound pork tenderloin (or slightly larger) Method Preheat oven to 350 degrees.
Combine glaze ingredients in a small bowl.
Remove any fat that may still be on the meat and dry it well with paper towels.
Line a shallow roasting pan with nonstick aluminum foil (shiny side should be down).
Lay meat on foil and spread glaze evenly over the top.
Roast for 30 minutes or until the meat is no longer pink, but is still moist.
Serve with orange pilaf.
To make the pilaf, cook rice in half water and half orange juice, according to package directions.
When rice is done, stir in the zest of one orange, 1/2 cup of sliced almonds that have been roasted, and 1/4 cup of currants.
Makes 4 servings.
Copyright 2010 by Harriet Hodgson
For an Italian dinner, slice the tenderloin, dip the slices in egg substitute, dredge them in seasoned bread crumbs, and shallow fry in olive oil.
I serve Italian tenderloin with lemon wedges.
You may use this cut of meat in stir fry or barbecue it for a Southwestern meal.
I buy pork tenderloin at a local chain store.
There are two in each package and I use one immediately.
The second is frozen for later use.
When I was cleaning out our chest freezer a few weeks ago I found a tenderloin.
After defrosting it in the refrigerator, I cut it in half, put in my slow cooker, and poured half a jar of barbecue sauce over it.
The result was barbecued pulled pork and it was delicious.
Roasting is the easiest way to cook this cut of meat.
Before I put it into the oven, I rub the top with olive oil and season it well.
Glazing is another roasting approach and I like it because it adds flavor and keeps the meat moist.
Apricot jam and mango chutney are some of the glazes I have used.
Some cookbooks say you should roast the meat on a rack so the heat can reach the underside.
I cook it in a shallow roasting pan lined with aluminum foil and it works just fine.
Orange pilaf (see directions below) and spinach salad are perfect side dishes.
Orange Pork Tenderloin with Orange-Almond Pilaf is an elegant meal for family or friends.
Ingredients 1 tablespoon country-style Dijon mustard 2 tablespoons orange marmalade (or reduced sugar marmalade) 1 tablespoon honey 1 teaspoon soy sauce 1 pound pork tenderloin (or slightly larger) Method Preheat oven to 350 degrees.
Combine glaze ingredients in a small bowl.
Remove any fat that may still be on the meat and dry it well with paper towels.
Line a shallow roasting pan with nonstick aluminum foil (shiny side should be down).
Lay meat on foil and spread glaze evenly over the top.
Roast for 30 minutes or until the meat is no longer pink, but is still moist.
Serve with orange pilaf.
To make the pilaf, cook rice in half water and half orange juice, according to package directions.
When rice is done, stir in the zest of one orange, 1/2 cup of sliced almonds that have been roasted, and 1/4 cup of currants.
Makes 4 servings.
Copyright 2010 by Harriet Hodgson
