Pork Tenderloin with Orange Marmalade Glaze

Recipe View In a small saucepan, whisk together the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and minced garlic. (Prep time: 5 minutes)

Recipe View Bring the mixture to a simmer over medium heat, whisking constantly until smooth and slightly thickened. Remove from heat and allow to cool to room temperature. (Cook time: 5-7 minutes)

Recipe View Place the pork tenderloin in a resealable plastic bag. Pour the cooled marinade over the pork, ensuring it's fully coated. Seal the bag, removing any excess air, and refrigerate for at least 1 hour, or up to 2 hours. (Marinating: 1-2 hours)

Recipe View Preheat your oven to 350 degrees F (175 degrees C). (Prep time: 5 minutes)

Recipe View Transfer the pork tenderloin and marinade to a baking dish. Cover the dish tightly with aluminum foil. Roast for approximately 20 minutes, or until an instant-read thermometer inserted into the thickest part of the pork registers 155 degrees F (70 degrees C). (Cook time: 20 minutes)

Recipe View Remove the aluminum foil and continue roasting for an additional 5 to 10 minutes, or until the pork is nicely browned and caramelized. (Cook time: 5-10 minutes)

Recipe View Remove the pork tenderloin from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful dish. (Rest time: 10 minutes)

Recipe View Slice the pork tenderloin and arrange it on a serving platter. Drizzle with the pan juices.

Recipe View For a thicker sauce, whisk the cornstarch and water together until smooth. Add this slurry to the pan drippings in the baking dish. Place the dish over medium heat and simmer, whisking constantly, until the sauce thickens to your desired consistency (approximately 2-3 minutes). Drizzle the thickened sauce over the sliced pork before serving. (Cook time: 2-3 minutes)