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Orange and Honey Ginger Pork Tenderloin

Yield: 1 tenderloin, enough for 2-3 people


1 (about 1 lb) pork tenderloin

2 Tbsp Flying Olive Blood Orange Extra Virgin Olive Oil

2 Tbsp Flying Olive Honey Ginger Balsamic Vinegar

½-1 tsp Flying Olive Chipotle (mild spiciness), Harissa (medium spicy, which I use), or Cayenne Red Chili (HOT!) Extra Virgin Olive Oil, or leave out if you don’t like any spice at all

½ tsp salt, divided

½ tsp freshly ground black pepper, divided

1/3 cup orange marmalade

1 Tbsp orange juice

1 ½ tsp ground ginger

Chopped cilantro to garnish, if desired


Remove the silver skin from the pork tenderloin with a sharp knife. Combine the Flying Olive Blood Orange Extra Virgin Olive Oil, Flying Olive Honey Ginger Balsamic Vinegar, and Spicy (or not) Flying Olive Extra Virgin Olive Oil of Choice. Add half the salt and pepper and whisk until thoroughly mixed.

Add the tenderloin to a zip-lock bag. Add the marinade. Flip the bag a few times and massage the marinade into the pork tenderloin. Place in the refrig for 30 minutes and up to 4 hours.

Preheat the oven to 425 degrees F.

Remove the pork tenderloin from the marinade. Discard the marinade. Place the ork tenderloin on a rack in a shallow roasting pan. Bake, uncovered, for 15 minutes.

In the meantime, combine the marmalade, orange juice, ginger, and remaining salt and pepper in a bowl. Spoon the mixture over the pork and bake for an additional 10-15 minutes. The meat thermometer should read 145 degrees when done.

Let the tenderloin stand for 10 minutes before slicing and serving. Garnish with cilantro, if desired

Submitted by Barb L.