Orange-glazed pork
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Pork tenderloin |
| Vegetable cooking spray | ||
| 1 | cup | Water |
| ¼ | cup | Honey |
| 1½ | teaspoon | Ground cinnamon |
| 2 | teaspoons | Peeled grated gingerroot |
| 1 | teaspoon | Grated orange rind |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | teaspoon | Cornstarch |
| ¼ | cup | Unsweetened orange juice |
| 1 | cup | Orange sections, (3 oranges) |
Directions
Trim fat from pork; place pork on a rack coated with cooking spray. Pour 1 cup water into a shallow roasting pan; place rack in pan. Combine honey and next 5 ingredients in a small bowl, and brush over pork. Insert a meat thermometer into the thickest part of pork.
Bake at 400 deg for 30 minutes or until meat thermometer registers 160 deg.
Remove pork from rack; set aside, and keep warm.
Place cornstarch in a small saucepan. Gradually add orange juice, blending with a wire whisk. Pour roasting pan drippings into pan; bring to a boil, and cook 1 minute. Remove from heat, and gently stir in orange sections.
Cut pork into ½-inch-thick slices. Yield: 6 servings (serving size: 3 ounces pork and
¼ cup sauce).
Per serving: 198 Calories; 4g Fat (18% calories from fat); 24g Protein; 16g Carbohydrate; 74mg Cholesterol; 148mg Sodium Serving Ideas : Serve with orange sauce.
Recipe by: Cooking Light, Jan/Feb 1993, page 74 Posted to MC-Recipe Digest V1 #429 by igor@... on Jan 28, 1997.