Roasted Orange-Glazed Pork Tenderloin with Asparagus Salad and Baked Sweet Potato
Makes:
4 servings
Total Time:
4 hr
Submitted by:
Category:
Dinner Entrees
Sub Category: Pork Entrees
what you need
- Pork Tenderloin:
- 1.25 to 1.5 lean pork tenderloin
- 1/3 cup balsamic vinegar
- 2 Tbsp. canola oil
- 1 Tbsp. orange juice
- 1 Tbsp. light brown sugar
- Sea salt
- Black pepper
- 1 navel orange, thinly sliced
- 2 Tbsp. all natural orange fruit spread, heated
- Asparagus Salad
- 3 Tbsp. all natural, low sodium vegetable broth
- 2 cups asparagus, woody ends snapped off and cut into 1 inch pieces
- 1 cup cherry or grape tomatoes
- 1 cup roasted red and yellow bell peppers
- 2 cloves garlic, minced
- 1/2 cup red onion, thinly sliced
- Sea salt
- Black pepper
- Dried basil
- Fresh squeezed lemon juice
- 4 tsp. extra virgin olive oil
- 4 small to medium sweet potatoes
make it
Combine the pork tenderloin with the next 7 ingredients in a large plastic bag and refrigerate for 3 hours.
Meanwhile, heat up the vegetable broth until steaming. Add the asparagus, cover, and simmer for about 5 minutes until tender in the center but still crisp. Set aside to cool.
Roast the tomatoes in the oven at 400 degrees F for about 10 minutes until they begin to deflate. Cut in half and add to the asparagus.
Toss the asparagus and tomatoes with bell peppers, garlic, onion, sea salt, pepper, basil, lemon juice, and extra virgin olive oil.
Preheat the oven to 450 degrees F and bake the sweet potatoes alongside the pork tenderloin and sliced oranges. After the meat has cooked for 3/4 of the time, brush on the orange marmalade and continue roasting until fully cooked. Set aside for 5 to 10 minutes to cool before slicing.
Notes
Substitute allspice or ground cloves for the traditional cinnamon topping on sweet potatoes.
