Pork Tenderloin Glaze Recipe

"the magic is made with the sauce that is poured over the tenderloin before it goes into the oven which turns into a rich, sweet and savory glaze when the tenderloin is done."

Some call the pork tenderloin the filet mignon of the pork because it’s so lean and tender. But if not cooked properly you can end up with a log of dry, flavorless pork.

That’s why tenderloins are often brined or marinated ahead of time. Brining introduces moisture into the tenderloin, and marinating adds the flavor. 

But this recipe saves you that step. All of the wonderful savory flavors happen while the tenderloin is cooking. It has many of the ingredients you are used to with a pork tenderloin like garlic, Dijon mustard, soy sauce, orange juice, olive oil and of course, a light touch of fresh rosemary.

 For this recipe, the pork tenderloin gets eight or nine slices on the top, just enough to fit a piece of garlic sliced lengthwise. 

Then, the magic is made with the sauce that is poured over the tenderloin before it goes into the oven which turns into a rich, sweet and savory glaze when the tenderloin is done.

This week, try a little tenderloin!

Pork tenderloin Ingredients:

1 (approx. 2.5 lb.) pork tenderloin

4 large garlic cloves, sliced in half lengthwise

3 tablespoons low sodium soy sauce

2 tablespoons Dijon mustard

3 tablespoons honey

3 tablespoons orange juice

2 teaspoons fresh rosemary

4 tablespoons olive oil

¼ teaspoon salt

1 teaspoon pepper

Directions:

Preheat your oven to 350 degrees.

Place tenderloin in a 9 x 13 baking dish. Use a sharp knife to make 8 slices, about a half inch deep along the top of tenderloin.

Insert a half of a garlic clove into each hole.  Make sauce. 

In a bowl add soy sauce, mustard, honey, orange juice, rosemary, olive oil, salt and pepper.  Whisk to combine. Pour the sauce over the tenderloin.

Bake uncovered for 45 minutes or until internal temperature reaches 145-150 degrees. Baste occasionally. Transfer the tenderloin to a large cutting board and let rest for 8-10 minutes before slicing. Slice the tenderloin and transfer to a serving dish or plates.

Spoon the sauce over the sliced tenderloin.

If you prefer a thicker sauce, pour sauce into a small saucepan and simmer three to four minutes or until sauce thickens.

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