Orange Balsamic Vinaigrette and Cherry Glazed Pork Tenderloin - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Orange Balsamic Vinaigrette and Cherry Glazed Pork Tenderloin

 

 

 

 

 

 

Orange Balsamic Vinaigrette Dressing

  •  ½ C Orange Juice(fresh squeezed is best)
  •  ½ C Olive Oil
  •   2 T Balsamic Vinegar(more if you'd like!)
  •   2T Honey
  •   Salt & Pepper to taste.
  •   2-3 T Plain Greek Yogurt(Optional)

Combine and shake in a dressing bottle to emulsify, serve on salad of choice.

Cherry Glazed Pork Tenderloin

  •  1-2 Pork Tenderloins
  •  1C Chicken Stock
  •   ¼ - ½ C Cherry Preserves(may also use Orange, Peach, Apricot)
  •   2T Balsamic Vinegar
  •   Salt & Pepper
  •   Olive Oil

Pan sear salt & pepper seasoned tenderloin in olive oil until browned on sides.  Put pan and tenderloin into pre-heated 350 oven and roast to 145-150 degree internal temperature of large end of tenderloin.  Remove tenderloin to platter, tent with aluminum foil to rest for 10 minutes.  Deglaze pan with chicken stock, preserves and balsamic vinegar, reduce to desired consistency(about 7-10 min).  Serve reduction over ¼" slices of tenderloin. 

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