The recipe of hers that I picked for inspiration - Honey Orange Pork Tenderloin - would have been easier if I remembered to bring orange marmalade. I was making this while we were out of town last week. Instead of going to the store, which certainly was an option, I decided to make some marmalade with the citrus I had: pink grapefruit.
3 T pear vinegar
3 T soy sauce
1 1/2 T minced fresh garlic
1 1/2 t organic raw honey
2 T olive oil
1 lb pork tenderloin
freshly ground salt
freshly ground pepper
Preheat oven to 350°. Combine first 5 ingredients, whisking well and reserving 2 T marmalade mixture for later.
Heat an ovenproof skillet over medium-high heat. Add oil and swirl to coat. Sprinkle pork with salt and pepper. Add pork to pan; cook 5 minutes or until nicely browned on all sides. Brush with 1/4 C marmalade mixture.
Bake at 350° for 10-15 minutes. Turn pork over and brush with 1/4 C marmalade mixture. Bake for an additional 10 minutes or until the meat is firm to the touch. Remove pork from pan; brush with reserved 2 T marmalade mixture.
Let stand 10 minutes, then slice. Serve with remaining sauce to dip in. I rounded out the plate with green lentils and blanched asparagus. Yum.