ORANGE SESAME ROAST PORK TENDERLOIN
This tasty pork tenderloin entree can be roasted or grilled. Serve with noodles tossed with Thai peanut sauce, and buttered broccoli spears.
2 whole pork tenderloins, about 2 pounds total
1/2 cup teriyaki sauce
1/4 cup frozen orange juice concentrate, thawed
3 tablespoons sesame oil
4 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper
Place tenderloins in large self-sealing bag. In small bowl stir together remaining ingredients; pour half over tenderloins, seal bag and refrigerate 8 hours, turning occasionally. Cover and reserve remaining marinade (at room temperature) for basting.
Heat oven to 450 degrees F.*
Remove tenderloins from bag, discarding bag with marinade. Place tenderloins in shallow roasting pan.
Roast for 20 minutes until internal temperature (measured with a meat thermometer) reaches 150-155 degrees F., basting occasionally with reserved marinade. Let tenderloins rest 5 minutes before slicing to serve.
*To grill, prepare banked medium-hot fire in covered kettle-style grill. Grill whole tenderloins over indirect heat for 15-20 minutes.
Servings: 6
Source: National Pork Board
This tasty pork tenderloin entree can be roasted or grilled. Serve with noodles tossed with Thai peanut sauce, and buttered broccoli spears.
2 whole pork tenderloins, about 2 pounds total
1/2 cup teriyaki sauce
1/4 cup frozen orange juice concentrate, thawed
3 tablespoons sesame oil
4 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper
Place tenderloins in large self-sealing bag. In small bowl stir together remaining ingredients; pour half over tenderloins, seal bag and refrigerate 8 hours, turning occasionally. Cover and reserve remaining marinade (at room temperature) for basting.
Heat oven to 450 degrees F.*
Remove tenderloins from bag, discarding bag with marinade. Place tenderloins in shallow roasting pan.
Roast for 20 minutes until internal temperature (measured with a meat thermometer) reaches 150-155 degrees F., basting occasionally with reserved marinade. Let tenderloins rest 5 minutes before slicing to serve.
*To grill, prepare banked medium-hot fire in covered kettle-style grill. Grill whole tenderloins over indirect heat for 15-20 minutes.
Servings: 6
Source: National Pork Board
MsgID: 3134157
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Roast Recipes (29)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Roast Recipes (29)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (29)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pork, Ham
Main Dishes - Pork, Ham
- Achiote Pulled Pork
- One Pot Ribs-n-Taters (pressure cooker)
- Garlic Potatoes and Ham
- Cuban Pork Roast (with citrus marinade and olive-cilantro filling)
- Ham with Peach Sauce (oven bag)
- Hawaiian Pork Chops and Pork Chop and Bean Casserole
- Hawaiian Spareribs (Heinz Ketchup, 1957)
- Scrapple (Dutch Pork)
- Papas con Chorizo (using Mexican Chorizo)
- Carne Adovada (shredded pork)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!