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Honey Orange Glazed Pork Tenderloin with Garlic Butter Asparagus

Indulge in the perfect balance of sweet and savory with our Honey Orange Glazed Pork Tenderloin served alongside Garlic Butter Asparagus. A symphony of flavors that will leave your taste buds craving for more.​

Cooking time 50 min
Preparation time Prep 10 min
Total time Serves 2

Ingredients

  • 1 Pork Tenderloin
  • 1 tsp. salt
  • 1 tsp. orange pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 orange, sliced
  • 1 bunch asparagus, washed and trimmed
  • 2 tbsp. butter
  • 1 tsp. water
  • 2 cloves garlic, sliced
  • 2 lb. red potatoes
  • Glaze
  • 1 cup freshly squeezed orange juice
  • ¼ cup honey
  • 3 tbsp. soy sauce
  • 1 tbsp. olive oil
  • 2 tsp. orange pepper seasoning

Ingredients

  • 1 Pork Tenderloin
  • 1 tsp. salt
  • 1 tsp. orange pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 orange, sliced
  • 1 bunch asparagus, washed and trimmed
  • 2 tbsp. butter
  • 1 tsp. water
  • 2 cloves garlic, sliced
  • 2 lb. red potatoes
  • Glaze
  • 1 cup freshly squeezed orange juice
  • ¼ cup honey
  • 3 tbsp. soy sauce
  • 1 tbsp. olive oil
  • 2 tsp. orange pepper seasoning

Directions

  1. Cube the potatoes and toss with olive oil, parmesan, salt and pepper. Spread on a large baking sheet and cook in a 400 degree F oven for about 30 minutes, until tender.

  2. Coat pork tenderloin with the olive oil, parmesan, salt and pepper spread.

  3. Sear the tenderloin for about 2 minutes on each side.

  4. In a baking dish, arrange the orange slices at the bottom then lay the tenderloin on top. Cook in a 400 degree F oven for 10 minutes.

  5. In a medium-sized bowl, add freshly squeezed orange juice, honey, soy sauce, olive oil and orange pepper seasoning. Whisk together well and set aside for later.

  6. After 10 minutes, pour the glaze over the tenderloin, then continue to cook for another 15 minutes until it reaches an internal temperature of 140—160 degrees F. Allow a 3-minute rest.

  7. Slice the garlic, saute it in the butter with a little water. Cut about two inches off the end of the asparagus, then cook it in the garlic butter until tender. Serve.

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