Sweet-Glazed Pork Tenderloin
Creamy Pasta and Cinnamon-Sugar Carrots
Ingredients
- ½ cup soy sauce
- ¼ cup packed brown sugar
- ½ cup orange juice
- 1 clove garlic, minced
- ¼ tsp pepper
- 1 pork tenderloin (1 lb)
- ½ (18-oz) jar apricot preserves
Instructions
- Combine soy sauce, brown sugar, orange juice, garlic, and pepper in a small bowl.
- Place pork in a baking dish, and cover with ⅓ cup marinade. Marinate in refrigerator 30 minutes or longer.
- Preheat oven to 375°F. Remove pork from marinade, discarding marinade.
- Bake 35 to 40 minutes or until a meat thermometer inserted reads 145°F. Cover with foil, and set aside.
- Meanwhile, mix preserves with remaining marinade in a bowl. Cover and microwave at HIGH 1 to 2 minutes or until bubbly.
- Cut pork into bite-size pieces, and pour sauce over top. Let stand 10 minutes before serving.
Side Dish Ingredients
- 1 (4-oz) pkg Parmesan noodles
- 1 cup baby carrots
- ½ Tbsp lemon juice
- 1 Tbsp butter
- 1 tsp cinnamon sugar
- ⅛ tsp salt
Side Dish Instructions
- Cook noodles according to package directions.
- Place carrots in a saucepan, and fill halfway with water. Bring to a boil; reduce heat, and simmer 10 minutes or until tender; drain well.
- Heat lemon juice, butter, cinnamon sugar, and salt in a small dish in microwave until butter melts. Toss with hot cooked carrots until sugar is dissolved.
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