Daily Recipe 01/08/04 : Glazed Pork Tenderloin
New York City

Glazed Pork Tenderloin recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Spinach, Soup, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 01/08/04 : Glazed Pork Tenderloin
"Glazed Pork Tenderloin"
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1/4 cup oil
3 tablespoons soy sauce
2 tablespoons apricot jam
1 teaspoon rosemary
1 teaspoon minced garlic
1/4 cup strained orange juice
2 tablespoons grated orange rind
1 teaspoon Dijon style mustard
1 (3 to 4 pound) whole pork tenderloin
1/4 cup red wine vinegar

Combine oil, soy sauce, jam, rosemary, garlic, orange juice, orange rind, and mustard in a food processor fitted with a steel blade.  Whirl until ingredients have blended and thickened slightly.  Transfer to a glass or enamel bowl large enough to contain tenderloin and coat meat in the marinade. Cover with plastic wrap and refrigerate 24 to 48 hours.  Turn tenderloin several times to re-coat with marinade. Bring to room temperature 2 hours before final preparation.  Preheat the oven to 450 degrees. Remove the tenderloin from the marinade and place in a roasting pan, reserving the marinade.  Roast 20 minutes per pound. Transfer to a heated platter. Over medium heat, de-glaze roasting pan with vinegar, scraping off particles.  Add reserved marinade and stir constantly until very hot.  Cut in slices and serve with sauce. 
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