Orange-Glazed Roast Pork?>

Orange-Glazed Roast Pork

by Berkeley Wellness  

Pork tenderloin is the leanest cut: For 3 ounces of cooked, it has only 4.1 g fat (1.4 g saturated), compared with, for example, pork shoulder, which has 11 g fat (3.7 g saturated). Pork tenderloins are often packed 2 to a vacuum-sealed plastic package. Use the one you need, wrap the other and freeze it for a later date. You can serve the pork on its own, slice it for sandwiches, add it to a salad, or toss in a pasta sauce.

Makes 4 servings


1 tablespoon reduced-sodium soy sauce

1 tablespoon frozen orange juice concentrate

1¼ teaspoons dark brown sugar

1½ teaspoons mustard

¼ teaspoon pepper

¾ pound pork tenderloin


1. Preheat the oven to 425°F. In a small bowl, stir together the soy sauce, orange juice concentrate, brown sugar, mustard and pepper.

2. Place the tenderloin on a rack in a roasting pan and brush with the soy sauce mixture. Roast for 25 minutes, or until the pork is cooked through and a meat thermometer reads 160°F.

3. Transfer the pork to a plate and let stand for 10 minutes before slicing. Slice the pork slightly on the diagonal into ¼-inch-thick slices, reserving any juices that collect on the plate. Serve the pork with the pan juices.

Nutrition per serving: 119 calories, 3.1g total fat (1g saturated), 55mg cholesterol, 0g dietary fiber, 4g carbohydrate, 18g protein, 224mg sodium.

Good source of: niacin, selenium, thiamin, vitamin B12, vitamin B6.

Different spins

  • Pineapple-Glazed Pork Follow the directions for Orange-Glazed Roast Pork, but use pineapple juice concentrate instead of orange juice. Add ½ teaspoon rosemary.
From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.