| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork, Lhj e-mail |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Pork tenderloin |
| 3/4 |
ts |
Salt; divided |
| 1/4 |
ts |
Freshly ground pepper |
| 2 |
lb |
Carrots; peeled, cut in 1-inch pieces |
| 3/4 |
c |
Orange marmalade |
| 1 1/2 |
ts |
Grated fresh ginger |
INSTRUCTIONS
1. Heat oven to 425°F. Sprinkle pork with 1/2 teaspoon salt and the pepper.
Place in 17x11-inch roasting pan; roast 20 minutes.
2. Meanwhile, cook carrots in boiling salted water 10 minutes. Reserve 3
tablespoons cooking water; drain carrots and add to pan with pork.
3. 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.
4. 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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