Orange chili-glazed pork
1
- Prep Time20 min
- Total Time20 min
- Makes4 servings
Ingredients
2 large baking potatoes
250 g baby carrots, or 2 cups sliced carrots
1 tbsp honey
1 tbsp water
pinch salt
pinch pepper
pinch ground ginger
2 tbsp frozen concentrate orange juice
2 tsp hot chili-garlic sauce
2 tsp olive oil
2 pork tenderloins
Instructions
Preheat oven to 375F (190C). Prick potatoes and microwave on high for 5 to 6 minutes. Place carrots in centre of a large sheet of heavy foil. Drizzle with honey and water. Sprinkle with salt, pepper and ginger. Seal packet and place right on oven rack.
Stir orange concentrate with chili sauce and 2 teaspoons (10 mL) olive oil. Place pork on a baking sheet and spread with half the sauce. Slice microwaved potatoes in half lengthwise. Rub with 1 teaspoon (5 mL) olive oil and sprinkle with salt. Place potatoes, cut-side down, beside meat near baking-pan edges.
Roast in centre of oven for 15 minutes. Spoon remaining sauce over pork and turn potatoes. Continue roasting 10 to 15 more minutes until pork is browned and feels springy to the touch. Remove carrots from foil. Serve meat and veggies with a salad.
Nutrition (per serving)
Calories 374, Protein 38.4g, Carbohydrates 32.8g, Fat 9.6g, Fibre 3.2g, Sodium 135mg.
A modern oven dinner featuring lean, yet succulent, pork tenderloin.
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