Title: Orange-Glazed Pork and Carrots, Lhj
Categories: Pork, Lhj e-mail
Yield: 4 Servings

1 1/2 lb Pork tenderloin
3/4 ts Salt; divided
1/4 ts Freshly ground pepper
2 lb Carrots; peeled, cut in
-1-inch pieces
3/4 c Orange marmalade
1 1/2 ts Grated fresh ginger

1. Heat oven to 425°F. Sprinkle pork with 1/2 teaspoon salt and the pepper.
Place in 17x11-inch roasting pan; roast 20 minutes.

2. Meanwhile, cook carrots in boiling salted water 10 minutes. Reserve 3
tablespoons cooking water; drain carrots and add to pan with pork.

3. Combine marmalade, ginger, remaining 1/4 teaspoon salt and 1 tablespoon
water in bowl; pour marmalade mixture over pork and carrots, tossing
carrots to coat. Roast 15 to 25 minutes more or until instant-read meat
thermometer inserted in thickest part of pork register 155°F.

4. Transfer pork to cutting board; cover loosely with foil and keep warm.
Using a slotted spoon, transfer carrots to blender or food processor;
process with the reserved 3 tablespoons cooking water, scraping sides of
container until smooth. Add 1/4 cup water to roasting pan; boil 1 minute,
scraping up brown bits. Slice pork and arrange on platter; top with pan
juices. Serve with carrots.

Prep time: 10 minutes Roasting time: 35 to 45 minutes

(C) Copyright 1997, Meredith Corporation, All Rights Reserved.

NOTES : Lean pork tenderloin comes in convenient vacuum-sealed packages
that contain one or two pieces. The meat is roasted with orange marmalade
and ginger, and the pan drippings make a terrific sauce.

Recipe by: Ladies Home Journal

Posted to MC-Recipe Digest V1 #940 by "abprice@wf.net" on
Dec 2, 1997