Stovetop to oven safe skillet See notes if you don't have a skillet that can go from stovetop to oven.
Ingredients
⅓cuporange marmalade
3tablespoonscider vinegar
3tablespoonssoy sauce
1 ½tablespoonsminced garlic
1 ½teaspoonshoney
2tablespoonsvegetable or olive oil
1poundpork tenderloin(larger or smaller will still work)
Kosher salt and black pepper
Instructions
Preheat oven to 400℉.
In a small mixing bowl, whisk together the marmalade, vinegar, soy sauce, garlic, and honey. Reserve 2 tablespoons and set the sauce aside.
Heat the oil in an oven-safe skillet over medium-high heat. Season the pork tenderloin with salt and pepper. When the oil is hot, add the tenderloin and cook for 1-2 minutes or until a golden brown crust starts to form. Flip the tenderloin over and cook for another 1-2 minutes or until the entire tenderloin is golden brown. Remove from heat.
Pour about 1/2 of the sauce over the pork. Place the pan in the oven and cook for 10 minutes. Remove the pan from the oven and flip the tenderloin over. Add the remaining sauce (not the reserved 2 tablespoons) and place the pan back into the oven.
Cook for another 10 minutes or until a thermometer reads 155℉. Remove from oven and allow to stand for 10 minutes. Drizzle with reserved sauce and cut into 1/2″ slices. Serve immediately with a salad or vegetables.
Notes
Store leftover pork in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
This recipe is written for use with a pan that can go from stovetop to oven. It's smart to place a hot pad or towel over the handle of the pan after removing from the oven. You would be amazed how easy it is to forget that the handle is hot and get burned!
If you don't have a skillet that can go from stovetop to oven, simply transfer the pork to a baking dish or sheet pan covered in foil before adding the glaze and moving to the oven.
Serve with a side salad or veggie. The sauce here is delicious over hot white rice as well!