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Orange-glazed Pork And Carrots, Lhj

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CATEGORY CUISINE TAG YIELD
Meats Lhj e-mail, Pork 4 Servings

INGREDIENTS

1 1/2 lb Pork tenderloin
3/4 t Salt, divided
1/4 t Freshly ground pepper
2 lb Carrots, peeled cut in
1-inch pieces
3/4 c Orange marmalade
1 1/2 t Grated fresh ginger

INSTRUCTIONS

Heat oven to 425°F. Sprinkle pork with 1/2 teaspoon salt and the
pepper. Place in 17x11-inch roasting pan; roast 20 minutes.  Meanwhile,
cook carrots in boiling salted water 10 minutes. Reserve 3  tablespoons
cooking water; drain carrots and add to pan with pork.  Combine
marmalade, ginger, remaining 1/4 teaspoon salt and 1  tablespoon water
in bowl; pour marmalade mixture over pork and  carrots, tossing carrots
to coat. Roast 15 to 25 minutes more or  until instant-read meat
thermometer inserted in thickest part of pork  register 155°F.
Transfer pork to cutting board; cover loosely with  foil and keep warm.
Using a slotted spoon, transfer carrots to  blender or food processor;
process with the reserved 3 tablespoons  cooking water, scraping sides
of container until smooth. Add 1/4 cup  water to roasting pan; boil 1
minute, scraping up brown bits. Slice  pork and arrange on platter; top
with pan juices. Serve with carrots.  Prep time: 10 minutes Roasting
time: 35 to 45 minutes  (C) Copyright 1997, Meredith Corporation, All
Rights Reserved.  NOTES : Lean pork tenderloin comes in convenient
vacuum-sealed  packages that contain one or two pieces. The meat is
roasted with  orange marmalade and ginger, and the pan drippings make a
terrific  sauce.  Recipe by: Ladies Home Journal  Posted to MC-Recipe
Digest V1 #940 by "abprice@wf.net"  <abprice@wf.net> on Dec 2, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 583
Calories From Fat: 129
Total Fat: 14.3g
Cholesterol: 159.9mg
Sodium: 735.1mg
Potassium: 1508.1mg
Carbohydrates: 61.7g
Fiber: 6.8g
Sugar: 46.8g
Protein: 53.1g


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