1/3 cup orange marmalade 3 tablespoons cider vinegar 3 tablespoons lower-sodium soy sauce 1 1/2 tablespoons minced fresh garlic 1 1/2 teaspoons honey 2 tablespoons canola oil 1 (1-pound) pork tenderloin, trimmed 1/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper
PreparationPreheat oven to 350°.
Combine first 5 ingredients, stirring well with a whisk. Reserve 2 tablespoons marmalade mixture. Heat an ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with salt and pepper. Add pork to pan; cook 5 minutes or until browned. Turn pork over; brush with 1/4 cup marmalade mixture. Bake at 350° for 10 minutes. Turn pork over; brush with 1/4 cup marmalade mixture. Bake an additional 10 minutes or until a thermometer registers 150°. Remove pork from pan; brush with reserved 2 tablespoons marmalade mixture. Let stand 10 minutes; slice.
Source: Cooking Lignt
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