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.
Preheat oven to 375F.
Trim the tenderloin of any silver skin and discard.
Combine the marmalade, chili crisp and rosemary in a bowl. Place half in a small bowl and set aside.
Season the pork with salt and pepper.
In an ovenproof pan, brown the tenderloin in grapeseed oil on all sides.
Brush with the glaze and roast in oven until internal temperature reaches 140F (about 12 minutes) .
Remove to a rack and let rest for 5 minutes before carving.
Serve with the reserved glaze.
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Ingredients
Directions
Preheat oven to 375F.
Trim the tenderloin of any silver skin and discard.
Combine the marmalade, chili crisp and rosemary in a bowl. Place half in a small bowl and set aside.
Season the pork with salt and pepper.
In an ovenproof pan, brown the tenderloin in grapeseed oil on all sides.
Brush with the glaze and roast in oven until internal temperature reaches 140F (about 12 minutes) .
Remove to a rack and let rest for 5 minutes before carving.
Serve with the reserved glaze.
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