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Orange and Rosemary Pork Tenderloin What makes a recipe one that you’ll keep and want to try again? When ease of preparation combines with incredible results, that recipe earns a permanent spot in my repertoire. Being lean and versatile, pork tenderloins are popular mealtime choices. I’ve tried many pork tenderloin recipes, but few have earned an encore in my kitchen. That is until now. Now I have a pork tenderloin recipe that meets all my requirements: quick and easy to prepare, delicious and appealing enough to serve to company, and a snap to clean up.

Orange and Rosemary Pork Tenderloin
Recipe adapted from Diva di Cucina Blog

INGREDIENTS
1 package of pork tenderloins (2–2.5 lbs), there should be two small tenderloins in the package
6 garlic cloves, sliced in half lengthwise
1/4 cup soy sauce
2 tbsp Dijon mustard
4 tbsp honey
2 tbsp orange juice
1 tbsp fresh rosemary, chopped
1 tsp pepper
3 tbsp olive oil

DIRECTIONS
1. Preheat oven to 350° F.

2. Either spray a large baking pan with cooking spray or line it with foil.

3. Use a sharp knife to slash six 1-inch deep holes, spaced across the top of each tenderloin.

4. Press a sliver of garlic into each hole, close the hole the best you can, and place the tenderloins in the baking pan.

5. In a small bowl whisk together the soy sauce, mustard, honey, juice, rosemary, pepper, and olive oil.

6. Pour the marinade over the tenderloins.

7. Bake uncovered for 45 minutes basting every 7–10 minutes. This gives the tenderloins a delicious glaze over the top. If checking with an instant-read thermometer, the internal temperature should reach 145 degrees F.

8. Transfer the tenderloins to a large cutting board and allow them to rest for 10 minutes before slicing.

9. Slice the tenderloins and transfer to a serving dish or individual plates.

10. Drizzle the cooked marinade from the pan over the sliced pork medallions.

LINNELL’S NOTES
1.  I purchased a 4-pack of pork tenderloins at Costco, so I doubled the quantity of marinade.

2. Don’t overcook the tenderloins or else they will become dry. Pork can be eaten pink as stated by the USDA: Can Safely Cooked Pork Be Pink?
“Cooked muscle meats can be pink even when the meat has reached a safe internal temperature. If fresh pork has reached 145° F throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.”

Enjoy!

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Spinach and Apricot-Stuffed Pork Tenderloin Like a gift waiting to be unwrapped, a pork tenderloin rests on my cutting board. Anticipation builds as I wonder whether the spinach and apricot stuffing held in place during the rolling process. I start slicing and by the second slice, green spirals appear. Adding a touch of sweet apricot glaze makes the spirals glisten. Visually appealing and made with wholesome ingredients, this pork tenderloin is the perfect entrée for the holidays.

Spinach and Apricot-Stuffed Pork Tenderloin
Recipe created by Sunny Anderson

INGREDIENTS
2 Tbsp. plus 1 tsp. extra-virgin olive oil, divided
¼ cup chopped Vidalia onion
2 Tbsp. chopped dried apricots
¾ tsp. pumpkin pie spice
1 (5-ounce) bag of baby spinach, chopped
1 garlic clove, minced
¼ cup chopped walnuts (1 ounce)
½ cup apricot preserves (5 ounces)
¼ cup chicken stock
1 Tbsp. chopped flat-leaf parsley
1¼ pounds pork tenderloin
Kosher salt and ground black pepper to taste

DIRECTIONS
1. Preheat oven to 375°.

2. In a large ovenproof skillet, heat 1 tsp. oil over medium-high heat. Add onion, apricots, and pumpkin pie spice and cook, stirring, until softened, about 5 minutes.

3. Add spinach and cook, stirring, until liquid evaporates, about 5 minutes.

4. Add garlic and cook 1 minute more.

5. Stir in walnuts and season with salt and pepper. Scrape filling into a bowl and set aside to cool.

6. Meanwhile, in a small saucepan, combine preserves with stock and a pinch each of salt and pepper. Simmer over medium heat until slightly thickened, about 5 minutes. Remove glaze from heat and stir in parsley.

7. Butterfly pork: Place tenderloin on a cutting board. Using a sharp knife, run blade along length of tenderloin parallel to board. As you cut, open meat until you have a flat piece. Using a meat pounder, pound tenderloin to ½” thickness. Season with ⅛ tsp. each salt and pepper and spread filling over meat. Roll tenderloin into original shape. Using kitchen twine, tie pork at 2″ intervals. Season pork with ¼ tsp. each salt and pepper.

8. Using the same ovenproof skillet, heat remaining 2 Tbsp. oil until shimmering. Add rolled pork and cook over medium-high heat, turning, until browned all over, about 8 minutes.

9. Transfer pan to oven and roast until an instant-read thermometer registers 145° in the thickest section, about 15 minutes. Loosely cover pork with foil and let rest 10 minutes. Remove strings and cut pork into 1″-thick slices. Transfer to a platter and drizzle with glaze.

Serves 4

LINNELL’S NOTES
1. I felt the tenderloin needed more flavor, so the second time I tested the recipe, I used season salt in place of regular salt.

2. Next time for variety, I will omit the walnuts and add mushrooms and roasted red peppers to the spinach.

Enjoy!

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