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Category: Pork Tenderloin

Pink Grapefruit Marmalade Glazed Pork

I wrote about my homemade pink grapefruit marmalade in July last year. Since then I have eaten it on ice cream, bagels, scones, toast and sometimes just by the spoonful.

A friend brought over a large piece of cooked, leftover pork tenderloin on a recent visit. We came up with the idea of using our marmalade as a glaze for the pork. Do I need to tell you it was delicious?

In a pan, combine the following:

1/3 cup Kikkoman Lite soy sauce
1/3 cup pink grapefruit marmalade
1/3 cup honey
1 tablespoon (plus to taste) rice wine vinegar
A pinch of dried, crushed hot Thai peppers from my garden

Let this simmer for a few minutes until well combined and the honey has melted. Pour the hot glaze over thick slices of pork. Because the pork was already cooked, I baked it in a moderate oven until the pork was heated through and nicely glazed.

I think this would be great over chicken or beef as well. Enjoy!

A hui hou!

Pork Tenderloin

 

Preheat your oven to 350 F. Slow roasting is the way to go.

To help with clean-up, line a roasting pan with aluminum foil and lightly coast with pan spray. Using whatever fresh veggies you have available, prepare a bed for your tenderloin. Here, I used bell peppers, celery, fingerling potatoes, and carrots.

Place the tenderloin on this comfy bed, surround it with large onion slices or halves. Sprinkle the top with rosemary sprigs, chopped basil, and whatever other herbs you have. Salt and pepper to taste. I like to tuck in a few slices of garlic clove.

Roast until internal temperature is 150-155 F. If you can, let it rest about 5-10 minutes before slicing.

It’s simple! It’s delicious! It’s elegant!

A hui hou!