Pork Tenderloin with Orange-Balsamic Glaze


I cannot believe that we are already in the middle of June. Schools will soon be letting children out for summer break and families will start flocking to popular destinations in hopes of cramming some fun into their short vacations. We wait all winter for spring, then we blink and it is summer.

I love this time of year. I spend more time outside every day enjoying the sights and smells of summer.

A walk through my neighbourhood allows me to see how the gardens have bloomed. What was grey and sparse a few months ago is now filled with colour and fragrance. It is a feast for my eyes.




Then I reach the park and I watch the small children splashing in the wading pool and whooshing by on the swings. I hear children’s laughter as they run about at play; parent’s carefully watching over them making sure they are safe. This is a feast for my ears.

As I walk around in the evening I can catch the smell of someone cooking on an outdoor grill. I can almost taste those steaks as I walk a little further. Oh my! Just the thought of eating grilled steak and salad on the patio, while sipping a glass of wine, makes me hungry. It is a feast for my sense of smell.

Finally; I make my way home and decide to create a delicious dinner for my family. I pull out a pork tenderloin, some fresh oranges from the market and a recipe that I found online. I add some wheat berry salad to the dinner, pour a glass of white wine and savour every bite. This is a feast for my taste buds.

I hope you take some time this season to enjoy your surroundings and to feed your senses.


Pork Tenderloin with Orange-Balsamic Glaze


1 1/2 lb. pork tenderloin
1/4 cup orange juice concentrate
1/4 cup apricot jam
1 large orange sliced into 1/4 inch slices for garnish
3 tbsp. chopped fresh parsley or cilantro
pinch salt and freshly ground black pepper
1 tsp. minced garlic
1 tbsp.  balsamic vinegar
1 tbsp. olive oil
2 tsp. grated orange zest


Preheat the oven to 425°F. Line a 13-by 9-inch baking dish with parchment paper.

Lightly spray a non-stick grill pan or skillet with cooking oil and place over high heat.

Sear the tenderloins for about 2 minutes per side, or just until browned. Place in the prepared baking pan.

To make the glaze, combine the juice concentrate, jam, vinegar, oil, orange zest, garlic, salt and pepper until smooth. Spoon 1/4 cup of the glaze over the tenderloins and bake for about 20 minutes or until the internal temperature reaches 145°F for medium.

Reheat the remaining glaze. Slice the tenderloin and serve with the glaze over top. Garnish with chopped parsley and orange slices.

Adapted from a recipe By Rose Reisman at the Art of Living Well



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