Pork Tenderloin with Orange Ginger Glaze is a sweet & savory dish. It’s a great way to serve pork tenderloin with a twist.
I often see pork tenderloin on sale at the grocery store. I have cooked it a bunch of ways and decided I needed to find something new. Tenderloin goes well with fruit. I have made it with mangos and it’s delicious.
I went hunting for something new. I pulled out one of the cookbooks I had gotten when I worked at the guest ranch in Colorado. Voila! Pork Tenderloin with Orange Ginger Glaze. However, that recipe was a hot mess. It called for 6 cups of pork base. First, 6 cups of base is WAY too much. Second, have you tried finding pork base? Next to impossible without ordering it from Amazon. Or at least that’s the case in rural America.
So I played with the recipe and came up with something great. If you can find pork base, you are welcome to use it. But for the rest of us, chicken base is a great substitute.
I worked at the guest ranch in my mid twenties. It was such an amazing experience. I learned a lot about cooking. I learned that I belong in the mountains. I learned a lot about myself during that time. Riding horses, caring for farm animals, thin mountain air, and wide open spaces need to be in my life.
If you’ve never been to a dude ranch for vacation, I highly recommend it. It’s so much fun! You can get a great western experience.
This Pork Tenderloin with Orange Ginger Glaze is a sweet recipe. If you don’t care for sweet with savory, then this recipe isn’t for you. But if you like mixing sweet with savory, you will love this recipe.
- 2 Tbsp olive oil
- 1/2 medium onion
- 6 garlic cloves, minced
- 2 Tbsp fresh ginger, minced
- 1 1/2 cups white wine or chicken stock
- 1 1/2 cups orange juice
- 1 cup apricot jam
- 2 Tbsp chicken base
- Salt & Pepper to taste
- 2 pork tenderloins
- Preheat oven to 500.
- Saute onion in olive oil until translucent.
- Add ginger and garlic and saute for 30 seconds.
- Add white wine. Deglaze pan. Cook on medium until wine has reduced by half.
- Add orange juice and reduce by half.
- Add apricot jam and chicken base. Season with salt & pepper.
- Sear pork tenderloins on all sides in a separate pan.
- Place pork tenderloins in 9 x 13 baking pan and pour half the glaze over them.
- Bake for about 20 minutes or until meat is 160.
- While pork tenderloins are baking, cook remaining glaze until it has thickened.
- Once tenderloin has reached 160, remove from oven and allow to rest for 10 minutes.
- Slice on the diagonal and drizzle glaze over the top.
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Amount Per Serving:Calories: 319 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 25mg Sodium: 151mg Carbohydrates: 47g Fiber: 1g Sugar: 30g Protein: 10g
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