Roasted Pork Tenderloin with Orange Marmalade - Mustard Sauce

Chicken, seafood, pork, beef, pasta. Most of my dinner entrees fall into one of these categories. Some weeks, there seem to be so many recipes I want to try. I make my menu of meals in minutes and my grocery shopping list virtually writes itself. Other weeks, I have a menu mental block. Nothing sounds enticing or unique. When I get in a menu planning rut, I decide on 2 or 3 meals to get me through the beginning part of the week. Hopefully, my menu planning mojo will be back later in the week so my family will eat something other than buttered noodles or pancakes.

This week was one of those weeks when I only could come up with 3 meals. Last night was a repeat recipe of Venetian Shrimp and Angel Hair Pasta. After personal cheffing for a client today, I wanted a meal that was easy to make, but did not taste like it took less than 30 minutes to prepare. Roasted Pork Tenderloin with Orange Marmalade and Mustard Sauce is a company worthy entree or a satisfying weeknight meal.

"The sauce goes well with the pork," said The Husband.

"I need to go lay down," commented My Oldest after eating just a little too fast.

The pork tenderloins were rubbed with a creole seasoning and seared in an ovenproof saute pan. It finished roasting in a hot oven. As the tenderloins rested, the sauce was prepared. I also served mashed Yukon Gold potatoes and oven blasted green beans.

This recipe is a keeper.

Roasted Pork Tenderloin with Orange Marmalade and Mustard Sauce

1 1/2 to 2 pounds pork tenderloin
1 tablespoon olive oil
Cajun or Creole seasoning
1 cup orange marmarlade preserves
2 tablespoons white wine vinegar
3 tablespoons Dijon mustard
1 tablespoon soy sauce

Preheat oven to 400 degrees.

Heat a large saute pan over medium-high heat and add olive oil. Season tenderloins with Cajun or Creole seasoning. Put tenderloins in the saute pan and sear over medium-high heat for about 2 minutes on each side, until browned. Roast tenderloins in the oven for about 15 - 20 minutes or until the internal temperature reaches 135 degrees. Remove tenderloins from oven to a platter and tent with foil.

Combine remaining ingredients in the same saute pan as the pork was roasted. Cook over medium heat for 2 minutes. Slice pork into meddalions and add to saute pan. Coat both sides of medallions with the sauce. Reduce heat to medium-low and simmer for 2 minutes.

Stay tuned for a new crock pot recipe tomorrow.