Roast Pork with Citrus Molasses Au Jus

Roast Pork with Citrus Molasses Au Jus

5 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    40 m
Recipe by  Campbell's Kitchen

“Rosemary-scented roasted pork tenderloin is sauced with an orange-and-molasses glaze.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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 145 degrees F (63 degrees C), 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.

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Reviews (5)

Rate This Recipe
Jessica A.
6

Jessica A.

I will not make this again. Not that it wasn't good, but the sauce was neither sweet nor tart--good, just not very impressive or distinctive. My husband and I tend to like more bold flavor, which is what I expected from this. However, if you're looking for a relatively quick and different, very safe meal (for picky eaters), I imagine this would be more creative and yet still acceptable to many people's tastes!

Sue Stillwell
3

Sue Stillwell

I thought this recipe was fantastic & just submitted a photo for review =) I used Clementine oranges & my 3 & 5 year old loved them. Definitely a good way to make pork fun for little kids. I made a 1.83 lb pork roast, so I added about 20 minutes to the time in the recipe and it came out perfect. The molasses/onions/broth/brown sugar/oranges au jus was delicious.

Brittany
1

Brittany

I had to modify this recipe because I had variations of the ingredients. I used thinly sliced pork chops, seasoned with a citrus seasoning mix from the grocery store. I used juice from some mandarins I had on hand, and used agave nectar instead of molasses. While the shallots were cooking I added a pinch or two of red peppers to kick it up a notch. Otherwise followed it to a T. Very delicious recipe! As a side I made soba noodles and after draining, added argula leaves and some of the citrus sauce. Thank you for this recipe!

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