Glazed Pork Tenderloins
Enjoy this lean and delicious premium cut of pork drizzled with a sweet and savory citrus flavored butter. With only a handful of ingredients, it's an
uncomplicated dish that's quick and simple to prepare and full of aromatic flavor.
- 1/2 cup (1 stick) Challenge European Style Butter
- 2 tablespoons frozen orange juice concentrate, thawed
- 1 tablespoon fresh rosemary leaves, finely chopped, or 2 teaspoons dried rosemary, crushed
- 1 tablespoon grated orange peel
- 2 pork tenderloins (approximately 1 pound each)
- 2 cloves garlic, thinly sliced
- 1 tablespoon thin slivers of orange peel
- 1 cup ready to serve chicken broth
- To taste coarse salt
- To taste freshly ground pepper
- Orange-Rosemary Butter: In a small bowl, mix together the orange-rosemary butter ingredients. Use immediately or chill (bring to room temperature before using).
- Tenderloins: Preheat oven to 350 degrees F.
- With a knife, make slits in tenderloins and alternately insert garlic and orange peel slivers.
- In a large skillet over medium heat, melt 2 Tablespoons of the butter
mixture and brown tenderloins evenly for 5-10 minutes.
- Place tenderloins on rack in roasting pan. Spread a teaspoon of flavored butter over each
- Add broth to skillet drippings and stir. Pour broth/drippings
into the roasting pan and roast uncovered for 20 minutes.
- Spread another teaspoon of flavored butter over each tenderloin and roast an additional 15-20
minutes or until center of tenderloin registers 155 degrees F (use meat thermometer).
- Transfer pork to serving platter and cover loosely with foil. Temperature of
meat should increase to 160 degrees F while standing.
- Pour liquid from roasting
pan back into skillet and bring to a boil, cooking until reduced by half. Whisk
remaining flavored butter into liquid and simmer about 3 minutes, stirring
constantly. Season with salt and pepper.
- To serve, slice pork and drizzle with sauce.
10 min Prep Time | 50 min Cook Time | 6 Servings
Source: Challenge Home Economist
Reprinted with permission from