This recipe features delicious blood orange marmalade combined with Proper Heather Chili Crisp to make a spicy but sweet glaze for pork tenderloin. It’s also great with chicken and shrimp.
1 large pork tenderloin(at least 1 lb.)
1 tsp chopped rosemary
2 tsp grapeseed oil
1
Preheat oven to 375F.
2
Trim the tenderloin of any silver skin and discard.
3
Combine the marmalade, chili crisp and rosemary in a bowl. Place half in a small bowl and set aside.
4
Season the pork with salt and pepper.
5
In an ovenproof pan, brown the tenderloin in grapeseed oil on all sides.
6
Brush with the glaze and roast in oven until internal temperature reaches 140F (about 12 minutes) .
7
Remove to a rack and let rest for 5 minutes before carving.
8
Serve with the reserved glaze.
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Ingredients
1 large pork tenderloin(at least 1 lb.)
1 tsp chopped rosemary
2 tsp grapeseed oil
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