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Roast Pork Tenderloin
Ingredients:
2 Tbs. butter, melted
1 tsp. dried whole rosemary, crushed
1 tsp. dried whole thyme
1 large clove garlic, minced
2 (1to 1 1/2 lb.) pork tenderloins
1/3 c. orange marmalade
2 Tbs. brandy
2 Tbs. butter, melted
1 tsp. dried whole rosemary, crushed
1 tsp. dried whole thyme
1 large clove garlic, minced
2 (1to 1 1/2 lb.) pork tenderloins
1/3 c. orange marmalade
2 Tbs. brandy
Directions:
Combine first 4 ingredients; brush tenderloins with butter mixture. Place tenderloins, fat side up, on rack in a shallow roasting pan, Insert meat thermometer into thickest part of meat, making sure it does not touch fat. Drizzle the remaining butter mixture over meat. Bake at 375 for 15 to 20 minutes. Combine marmalade and brandy; brush over roast. Bake an additional 15 10 20 minutes or until meat thermometer registers 160 degrees (20 to 30 minutes per pound).
Makes 6 Servings
Combine first 4 ingredients; brush tenderloins with butter mixture. Place tenderloins, fat side up, on rack in a shallow roasting pan, Insert meat thermometer into thickest part of meat, making sure it does not touch fat. Drizzle the remaining butter mixture over meat. Bake at 375 for 15 to 20 minutes. Combine marmalade and brandy; brush over roast. Bake an additional 15 10 20 minutes or until meat thermometer registers 160 degrees (20 to 30 minutes per pound).
Makes 6 Servings
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