Chili-Orange Glazed Pork Tenderloin Recipe

  • 3 medium sweet potatoes
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound pork tenderloin
  • 1 tablespoon olive oil
  • 1/2 teaspoon lite salt
  • 1/2 teaspoon black pepper
Chili-Orange Glaze
  • 2 tablespoons orange marmalade
  • 3 teaspoons apple cider vinegar
  • 1 teaspoon ketchup
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano
  • pinch lite salt

Chili-Orange Glazed Pork Tenderloin Recipe

  1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
  2. Peel sweet potatoes and slice into one-inch wedges. Place in a large bowl and toss with 2 teaspoons olive oil and 1/4 teaspoon each salt and pepper. Place on the foil-lined baking sheet and put into oven on the lower rack for 10 minutes. Stir potatoes; bake an additional 20 minutes or until slightly crisp and golden brown.
  3. In a small bowl, stir together the glaze ingredients. Set aside.
  4. Preheat grill to medium high heat. Brush tenderloin with olive oil and sprinkle with salt and pepper. Grill for 15 minutes with the lid closed, turning occasionally. 
  5. Brush with half the glaze and continue to cook another 5 minutes or until a thermometer registers 145°. Remove from heat and allow to rest 5 minutes before carving into 1/2 inch slices. Drizzle with the remaining glaze and serve with the sweet potato wedges.

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