Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

GINGERED ROAST PORK TENDERLOIN AND SUPER




Source of Recipe


Marla
GINGERED ROAST PORK TENDERLOIN AND SUPERSWEET CORN (Sunday)
Makes 4 servings

Preparation time: 20 minutes

Cooking time: 25 minutes; standing time, 5 minutes

1 cup orange juice, divided

2 tablespoons canola oil

3 to 4 teaspoons ground ginger

2 teaspoons minced garlic

1/4 teaspoon salt

1/2 teaspoon pepper

1 pound well-trimmed pork tenderloin

4 ears fresh corn-on-the-cob, husks removed

1 teaspoon cornstarch

Sliced green onions, limes and oranges for garnish

Place a shallow roasting pan on the upper third of the oven. Heat oven to 425 degrees. In a small bowl, combine 2 tablespoons orange juice, the oil, ginger, garlic, salt and pepper. Brush all sides of pork and corn, reserving 1 tablespoon orange-ginger mixture for later use.

Place pork in hot roasting pan. Roast 10 minutes. Add corn to pan; turn pork and roast 10 more minutes or until internal temperature reaches 155 degrees and some of the corn kernels are light brown. Remove from oven and place pork and corn on a platter; cover with foil and let stand 5 minutes.

Meanwhile, add remaining orange juice to roasting pan; stir to loosen any browned bits. Transfer to a small saucepan; stir in cornstarch and reserved orange-ginger mixture. Cook and stir 5 minutes or until clear and thickened. Cut pork into 1/2-inch slices. Serve with orange-ginger sauce. Garnish with sliced onions and serve with lime and orange wedges if desired.

Per serving: 276 calories, 26 grams protein, 9 grams fat (27 percent calories from fat), 1.8 grams saturated fat, 26 grams carbohydrate, 63 milligrams cholesterol, 205 milligrams sodium, 3 grams fiber.