This impressive but easy-to-make pork tenderloin can be successfully prepared ahead of time.
| 2 |
|
tablespoons LAND O LAKES® Butter, melted |
| 2/3 |
|
cup finely chopped carrots |
| 1/4 |
|
cup chopped apple or sweetened dried cranberries |
| 1 |
|
teaspoon dried thyme leaves |
| 1 |
|
(16-ounce) pork tenderloin |
| 1/4 |
|
teaspoon salt |
| 2/3 |
|
cup orange marmalade |
| 2 |
|
tablespoons dry white wine or orange juice |
|
|
Dash ground red pepper |
Heat oven to 425°F. Melt butter in 10-inch skillet until sizzling; add carrots, apples and thyme. Cook over medium heat until crisply tender (3 to 4 minutes). Set aside.
Place pork tenderloin on large cutting board. Cut deep slit lengthwise in top of pork to form a pocket. Place pork into aluminum foil-lined and greased 13x9-inch baking dish. Rub inside of pork with salt. Carefully stuff pork pocket with carrot mixture. Secure with toothpicks. Bake 25 minutes.
Meanwhile, combine all glaze ingredients in small bowl.
Brush 3 tablespoons glaze over pork. Continue baking 10 to 15 minutes or until internal temperature reaches 160°F. Remove from oven; let stand 5 minutes before serving. Remove toothpicks.
Meanwhile, place remaining glaze in microwave-safe dish. Microwave on HIGH until heated through (30 seconds to 1 minute). Serve pork with warm glaze.
Recipe Tip
Stuffed pork tenderloin and prepared glaze can be covered and refrigerated overnight or up to 48 hours before baking. Increase first bake time by 5 minutes. Continue baking as directed above.
