This one-dish pork tenderloin entree is perfect for fall. Sweet spices coat lean pork tenderloin, while apples get a savory treatment with shallots and thyme. Serve with a spinach salad. [LINK]Skip to main content
Honey-Orange Pork Tenderloin proves itself as an elegant main dish for company but still simple enough for a weeknight meal. For an easy side, steam 1 pound halved Brussels sprouts for 4 minutes; pat dry. Heat a skillet over medium-high heat. Add 2 teaspoons olive oil and sprouts; sauté 6 minutes.
Brown the pork tenderloin on all sides before baking–this gives the meat a nice sear and seals in the rich flavor. Top with apricot chutney, made from store-bought jam, rice vinegar, mustard seed, and fresh ginger.
This Pork Tenderloin with Red and Yellow Peppers recipe contains pork tenderloin, anchovy fillets, extra-virgin olive oil, yellow bell pepper, red bell pepper and more.
This tenderloin was such a hit at our Easter dinner, I continued to serve it all summer for family and guests. I love recipes like this that are simple and different in taste. The basting sauce would be delicious with other grilled meats.
Look for hoisin sauce in the Asian section of your market. Clover honey would work for this dish if you can't find sage honey. Serve with green salad and mashed potatoes.
Spooning the soy sauce mixture over the top of each piece of pork lets it soak into the meat like a quick marinade. Round out the meal with mashed potatoes and steamed baby carrots.
