Oven-Roasted Pork Tenderloin with Balsamic and Orange Marmalade Sauce
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.