Pork Tenderloin with Orange Marmalade Glaze Recipe

Mix the soy sauce orange juice concentrate orange marmalade honey balsamic vinegar and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.

Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag seal and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.

Preheat oven to 350 degrees F (175 degrees C).

Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C) about 20 minutes. Remove the cover and continue roasting until the pork has browned 5 to 10 more minutes.

Remove the cover and allow the meat and juices to stand for 10 minutes.

To serve slice the meat and drizzle with pan juices.

If you prefer a thicker sauce whisk cornstarch in water until smooth whisk into the pan drippings and place over medium heat. Allow to simmer until thickened 2 to 3 minutes.