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Joy is taking dinner to a friend, when you have more than enough for your own family.


pork tenderloin with orange mustard glaze

3/4 cup orange juice

1/4 cup olive oil

1 tablespoon sesame oil

2 tablespoons soy sauce

1/4 cup mustard

1 1/4 pounds pork tenderloin

1 tablespoon olive oil

1 clove garlic, minced

1 shallot, finely chopped

1/2 cup orange juice

1/4 cup half-and-half

1/4 cup mustard

salt and pepper to taste

In a sealable bag, combine 3/4 cup orange juice, 1/4 cup olive oil, sesame oil, soy sauce and 1/4 cup mustard, to make the marinade. Remove and reserve half of the marinade. Add the pork tenderloin to the bag and marinate for 3 hours or longer in the refrigerator.

Heat oven to 425F. Remove the pork and discard the marinade in the bag. Place the pork in a pan, and bake for 15 to 20 minutes, until the center of the pork reaches 140 to 145F, basting with the reserved marinade. Remove from the oven and allow to rest while making the sauce.

In a small skillet, heat 1 tablespoon of olive oil. Add the garlic and saute 1 minute. Add the shallot and saute until tender. Deglaze the pan with orange juice and reduce heat. Stir in the half-and-half and mustard. Continue to cook until heated through. Season with salt and pepper.

Slice the pork on the diagonal, drizzling with a little sauce. Serve with extra sauce on the side.


Recipe adapted from The Northwest Democrat Gazette, October 2015