Orange Glazed Pork and Carrots

1. 1

   Heat oven to 425F.

2. 2

   Sprinkle salt and freshly ground pepper on tenderloin.

3. 3

   Insert meat probe now if you have one.

4. 4

   Place in 17x11-inch roasting pan; roast 20 minutes, uncovered.

5. 5

   Meanwhile, cook carrots in boiling water or in the microwave until still slightly firm, about 10 minutes.

6. 6

   Mix 1 tablespoon water with orange marmalade, salt and ginger until well mixed.

7. 7

   Remove pork from oven and pour carrots in pan; spread marmalade mixture over pork and carrots, tossing carrots to coat well.

8. 8

   Roast about 15 minutes or until thermometer reads 155F.

9. 9

   Transfer pork to cutting board and cover with foil and let rest while you scoop carrots from roasting pan.

10. 10

    You can now add 1/4 cup water to pan juices and boil for about a minute, scraping up brown bits.

11. 11

    I didn't find there was enough juices to bother trying to make gravy with so I just poured what was in the pan into the carrots.

12. 12

    Slice pork and arrange on platter.

13. 13

    Serve with carrots and your choice of potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.