Pork Tenderloin with an Orange Glaze

I took advantage of the short flight home from our Thanksgiving holiday to glance through the latest Cooking Light magazine.  I found 2 meals that I wanted to try and made one of them last night.  It was very flavorful but took longer than the recipe called for in cooking time to reach the internal temperature.  I was so tired from the travel that I forgot to buy honey (which the recipe called for) but I think it turned out well regardless.  It's a light and tasty dinner!

The cook times below are from the original recipe.  I ended up increasing the temperature to 375 degrees and cooking for an additional 10 minutes.  

The pork when it came out of the oven

Our meal

Ingredients:
1/3 c orange marmalade
3 tbsp cider vinegar
3 tbsp low sodium soy sauce
1-1/2 tbsp minced garlic
1-1/2 tsp honey
2 tbsp canola oil (I used olive oil)
1 (1 lb) pork tenderloin
1/4 tsp kosher salt
1/2 tsp fresh ground pepper

Directions:
Combine first 5 ingredients and whisk together.  Reserve 2 tbsp of mixture
Preheat oven to 350 degrees
Heat oven proof skillet over medium high heat.  Add oil; swirl to coat
Salt & Pepper each side of the tenderloin and place in pan
Cook 5 minutes, until browned.  Turn pork over and brush 1/4 cup of orange sauce on top
Place in oven and cook for 10 minutes.
Turn pork over and brush with 1/4 cup of orange sauce & cook another 10 minutes - or until internal temperature reaches 150 degrees
Remove from oven and place pork on cutting board to rest.  Brush with reserved 2 tbsp orange sauce.
After the pork rests about 10 minutes, cut and serve.

Enjoy!