Pork Tenderloin – Glazed



1 lb pork tenderloin, trimmed

2 cloves garlic, crushed

2 tsp grated orange peel

1-1/2 tsp fresh thyme, chopped OR ½ tsp dried thyme

½ tsp black pepper

½ cup orange juice

3 Tbsp white vinegar

2 Tbsp honey


Place pork in shallow glass or ceramic dish. 

In small bowl, combine garlic, orange peel, thyme, and pepper.  Using fork, mash until a paste forms.

Rub paste onto pork. 

In measuring cup, combine orange juice, and vinegar, pour over meat.  Cover with plastic wrap and refrigerate for 2 hours, turning occasionally.

Drain pork and transfer to a cutting board, discard marinade.  Cut pork crosswise into equal slices

Spray large non-stick skillet with vegetable spray. Heat pan over medium-high heat.  Add a single layer of pork slices; sauté until cooked through (about 6 minutes).  Place on a plate, cover to keep warm.  Repeat with remaining pork.

Remove pan from heat.  Return pork to the pan, drizzle with honey; stir slices to coat

Serve immediately
VARIATION:  To cook tenderloin whole, marinate and drain as direction.  Preheat oven to 375o.  Place tenderloin on rack in roasting pan; brush with honey. Roast for 25 minutes.  Slice and serve with pan juices.