Orange-glazed pork and carrots, lhj

4 Servings

Ingredients

Quantity Ingredient
1½ pounds Pork tenderloin
¾ teaspoon Salt; divided
¼ teaspoon Freshly ground pepper
2 pounds Carrots; peeled, cut in 1-inch pieces
¾ cup Orange marmalade
1½ teaspoon Grated fresh ginger

Directions

1. Heat oven to 425°F. Sprinkle pork with ½ 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 ¼ 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 ¼ 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@..." <abprice@...> on Dec 2, 1997

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