Orange-Glazed Stuffed Pork Tenderloin

Name: Orange-Glazed Stuffed Pork Tenderloin
Prep time: 30 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: Pork; 2 tablespoons Land O Lakes® Butter melted; 2/3 cup finely chopped carrots; 1/4 cup chopped apple or sweetened dried cranberries; 1 teaspoon dried thyme leaves; 1 (16-ounce) pork tenderloin; 1/4 teaspoon salt; Glaze; 2/3 cup orange marmalade; 2 tablespoons dry white wine or orange juice; Dash ground red pepper

This impressive but easy-to-make pork tenderloin can be successfully prepared ahead of time.

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30 min

Prep Time

1 hr 05 min

Total Time

servings

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Ingredients

Pork

2 tablespoons Land O Lakes® Butter, melted

²/₃ cup finely chopped carrots

¹/₄ cup chopped apple or sweetened dried cranberries

1 teaspoon dried thyme leaves

1 (16-ounce) pork tenderloin

¹/₄ teaspoon salt

Glaze

²/₃ cup orange marmalade

2 tablespoons dry white wine or orange juice

Dash ground red pepper

How to make

STEP 1

Heat oven to 425°F.
STEP 2

Melt butter in 10-inch skillet until sizzling; add carrots, apples and thyme. Cook over medium heat 3-4 minutes or until crisply tender. Set aside.
STEP 3

Place pork tenderloin on large cutting board. Cut deep slit lengthwise in top of pork to form a pocket. Place pork into aluminum foil-lined and greased 13x9-inch baking dish. Rub inside of pork with salt. Carefully stuff pork pocket with carrot mixture. Secure with toothpicks. Bake 25 minutes.
STEP 4

Combine all glaze ingredients in bowl.
STEP 5

Brush 3 tablespoons glaze over pork. Continue baking 10-15 minutes or until internal temperature reaches 160°F. Remove from oven; let stand 5 minutes before serving. Remove toothpicks.
STEP 6

Place remaining glaze in bowl. Microwave 30-60 minutes or until heated through. Serve pork with warm glaze.

Tip #1

Stuffed pork tenderloin and prepared glaze can be covered and refrigerated overnight or up to 48 hours before baking. Increase first bake time by 5 minutes. Continue baking as directed above.

370 Calories

12 Fat (g)

95 Cholesterol (mg)

290 Sodium (mg)

39 Carbohydrates (g)

1 Dietary Fiber

25 Protein (g)

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