• Roasted Orange-Glazed Pork Tenderloin with Asparagus Salad and Baked Sweet Potato

Roasted Orange-Glazed Pork Tenderloin with Asparagus Salad and Baked Sweet Potato

 korihiggins
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Prep Time
0
min.
Total Time
4
hr.
Servings

4 servings

What You Need

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Make It

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  • 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.

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