Pork Tenderloin With Orange Glaze
* 2 pork tenderloins, about 3/4 to 1 pound each
* salt and pepper
* Glaze
* 1 tablespoon olive oil
* 1/4 cup onion in small dice
* 2 cloves garlic, minced
* 1/2 teaspoon dried leaf thyme
* 1/3 cup orange juice concentrate
* 1/3 cup light corn syrup
* 1 tablespoon cider vinegar, or white vinegar
* 1/4 teaspoon salt
* dash pepper
Heat oven to 375°.
Trim excess fat from pork; place in a roasting pan and sprinkle with salt and pepper. Roast for 40 to 50 minutes, or until a meat thermometer registers about 160° to 165° F. Meanwhile, heat olive oil in a saucepan over medium-low heat.
Add diced onion and garlic; sauté until tender. Add remaining glaze ingredients, increase heat, and bring to a boil. Reduce heat to medium low and simmer for 7 minutes. Set aside.
Spoon about half of the glaze over the pork tenderloins; roast for about 5 minutes longer.
To serve, let pork rest for 5 minutes, then slice.
Drizzle sliced pork tenderloin with remaining orange sauce.
Serves 4.
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