Authorluvafoodie

From the Making Meals Matter kitchen to yours

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Yields1 Serving
 ¼ cup olive oil
 ⅛ cup coconut aminos
 ⅛ cup balsamic vinegar
 ¼ cup orange juice
 1 tbsp minced garlic
 3 tbsp honey
 1 tbsp fresh grated ginger
 2 tsp LUVAFOODIE Little Italy Spice
 2 lbs pork tenderloin (Note: If tenderloin weighs less, you’ll have an abundance of sauce.)
 1 tbsp orange zest
1

Whisk together the olive oil, coconut aminos, balsamic vinegar, orange juice, garlic, honey, ginger and Little Italy Spice.

2

Place the pork loin in a large resealable plastic bag and pour in marinade. Marinate in the refrigerator at least one hour before cooking - can be longer.

3

Preheat the oven to 350 degrees F (175 degrees C)

4

Transfer the pork loin to a baking dish (I used a rectangular dish and lined it with foil for easy clean-up and transferring the sauce.) and pour the marinade over the pork.

5

Cook in the preheated oven until the pork is no longer pink in the center (about 45 minutes). A thermometer inserted into the center should read 145 degrees F (63 degrees C)

6

Transfer the liquid from the dish into a sauce pan. Turn on medium heat until sauce is on a low boil. Add the orange zest to the sauce pan and stir slowly to keep from burning. The sauce should be reduced to a thicker consistency after 25 min. Take off heat for 5 min to cool slightly.

7

Slice the tenderloin and serve with sauce over or on the side

Category

Ingredients

 ¼ cup olive oil
 ⅛ cup coconut aminos
 ⅛ cup balsamic vinegar
 ¼ cup orange juice
 1 tbsp minced garlic
 3 tbsp honey
 1 tbsp fresh grated ginger
 2 tsp LUVAFOODIE Little Italy Spice
 2 lbs pork tenderloin (Note: If tenderloin weighs less, you’ll have an abundance of sauce.)
 1 tbsp orange zest

Directions

1

Whisk together the olive oil, coconut aminos, balsamic vinegar, orange juice, garlic, honey, ginger and Little Italy Spice.

2

Place the pork loin in a large resealable plastic bag and pour in marinade. Marinate in the refrigerator at least one hour before cooking - can be longer.

3

Preheat the oven to 350 degrees F (175 degrees C)

4

Transfer the pork loin to a baking dish (I used a rectangular dish and lined it with foil for easy clean-up and transferring the sauce.) and pour the marinade over the pork.

5

Cook in the preheated oven until the pork is no longer pink in the center (about 45 minutes). A thermometer inserted into the center should read 145 degrees F (63 degrees C)

6

Transfer the liquid from the dish into a sauce pan. Turn on medium heat until sauce is on a low boil. Add the orange zest to the sauce pan and stir slowly to keep from burning. The sauce should be reduced to a thicker consistency after 25 min. Take off heat for 5 min to cool slightly.

7

Slice the tenderloin and serve with sauce over or on the side

Easy Marinated Pork Tenderloin with an Orange Balsamic Reduction Sauce
IngredientsDirections