Oven-Roasted Pork Tenderloin with Balsamic and Orange Marmalade Sauce

Serves 6

Oven-roasted pork tenderloin is tender and juicy, and all dolled up for the holidays in an orange and balsamic vinegar sauce. 


1 whole pork tenderloin (about 11/4 pounds)

Salt and pepper, to taste

½ cup orange marmalade

2 tablespoons balsamic vinegar



1. Place an empty, large cast-iron pan in the oven and preheat the oven to 400°F.

2. Sprinkle the tenderloin with salt and pepper. In a bowl, combine the marmalade and vinegar. 

3. Once the oven is preheated, carefully place the pork tenderloin in the pan and cook for 7 minutes on one side; turn the meat over and cook for another 7 minutes.

4. Brush the meat with half the marinade and continue to cook until an internal temperature of 145°F is reached. 

5. Transfer the meat to a cutting board and allow to stand, covered loosely with aluminum foil for 5–10 minutes. 

6. Cut the meat on the diagonal into 1-inch slices. Serve with some of the remaining marinade spooned over the slices. 

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Award-winning food writer, cookbook author and public radio contributor Kathy Gunst shares her thoughts on a delicious Hanukkah treat.
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