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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:10 |
Total Time: |
:55 |
Ingredients: |
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1-1/2 lb. pork tenderloins
1/4 tsp. salt
1/4 tsp. fresh ground pepper
2 lb. carrots, peeled and cut into 1 inch pieces
3/4 cup orange marmalade
1-1/2 tsp. grated fresh ginger
1/4 tsp. salt
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Directions:
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Heat oven to 425°F. Sprinkle salt and freshly ground pepper on tenderloin. Insert meat probe now if you have one. Place in 17x11-inch roasting pan; roast 20 minutes, uncovered.
Meanwhile, cook carrots in boiling water or in the microwave until still slightly firm, about 10 minutes. Mix 1 tablespoon water with orange marmalade, salt and ginger until well mixed.
Remove pork from oven and pour carrots in pan; spread marmalade mixture over pork and carrots, tossing carrots to coat well. Roast about 15 minutes or until thermometer reads 155°F.
Transfer pork to cutting board and cover with foil and let rest while you scoop carrots from roasting pan. You can now add 1/4 cup water to pan juices and boil for about a minute, scraping up brown bits. I didn't find there was enough juices to bother trying to make gravy with so I just poured what was in the pan into the carrots.
Slice pork and arrange on platter. Serve with carrots and your choice of potatoes.
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Comments from dorel
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I made this today and we loved the flavor of the marmalade and ginger together. I had frozen ginger and just grated it until I had enough and mixed with the marmalade.
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