Roast Pork with Citrus Molasses Au Jus

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
This recipe for Roast Pork with Citrus Molasses Au Jus is a delightful combination of flavors that will leave your taste buds craving for more. The succulent pork is marinated in a tangy citrus and molasses mixture, which adds a subtle sweetness to the dish. The au jus, made from the pan drippings, is infused with the vibrant citrus flavors, creating a delectable sauce that perfectly complements the tender meat. With its mouthwatering aroma and incredible taste, this roast pork recipe is sure to impress your family and friends.

Keywords: Roast pork, Citrus, Molasses, Au jus, Recipe

Roast pork with citrus molasses au jus recipe details

Roast pork with citrus molasses au jus recipe, recipe Rating: 4.6
Number of votes:120

Rosemary-scented roasted pork tenderloin is sauced with an orange-and-molasses glaze.
Ready in: 30 mins

Ingredients

Serves: 4

• 1 pound whole pork tenderloin
• 2 teaspoons vegetable oil
• 1/2 teaspoon dried rosemary leaves, crushed or dried thyme leaves
• 1 teaspoon ground black pepper
• 1 tablespoon cornstarch
• 1 1/2 cups Swanson(R) Chicken Broth (regular, Natural Goodness(TM) or Certified Organic)
• 2 tablespoons orange juice
• 2 tablespoons molasses
• 1 tablespoon packed brown sugar
• 1/4 cup chopped shallot or onion
• 2 medium oranges, peeled and cut into sections

Preparation method

Prep: 10 mins | Cook: 20 mins

1. Preheat oven to 425 degrees F. Brush pork with 1 teaspoon oil. Sprinkle with rosemary and black pepper, if desired. Place in roasting pan.
2. Roast for 20 minutes or until temperature reads 155 degrees F on meat thermometer. Remove pork from pan and let stand 10 minutes.
3. Mix cornstarch, broth, orange juice, molasses and brown sugar until smooth. Set aside.
4. Heat remaining oil in medium saucepan over medium heat. Add shallots and cook until tender. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Stir in oranges and heat through. Serve with pork.