Ingredients Jump to Instructions ↓

  1. 1 pound whole pork tenderloin

  2. 2 teaspoons vegetable oil

  3. 1/2 teaspoon dried rosemary leaves, crushed or dried thyme leaves

  4. ground black pepper

  5. 1 tablespoon cornstarch

  6. 1 1/2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)

  7. 2 tablespoons orange juice

  8. 2 tablespoons molasses

  9. 1 tablespoon packed brown sugar

  10. 1/4 cup chopped shallot or onion

  11. 2 medium oranges, peeled and cut into sections

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F. Brush pork with 1 teaspoon oil. Sprinkle with rosemary and black pepper, if desired. Place in roasting pan.

  2. Roast for 20 minutes or until temperature reads 155 degrees F on meat thermometer. Remove pork from pan and let stand 10 minutes.

  3. Mix cornstarch, broth, orange juice, molasses and brown sugar until smooth. Set aside.

  4. Heat remaining oil in medium saucepan over medium heat. Add shallots and cook until tender. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Stir in oranges and heat through. Serve with pork.


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