Allegiance Pork Tenderloin with Shallot Orange Glaze


  1. Heat a pan with olive oil.
  2. Season the pork tenderloin. Sear the tenderloin on all sides.
  3. Remove and finish in the oven, cook to desired temperature.
  4. Add the shallot to the pan and cook until they start to brown.
  5. Add the vinegar to the pan to deglaze.
  6. Add the marmalade to melt.
  7. Check the seasoning and finish with chopped parsley.
  8. Slice the tenderloin and pour the glaze over the top.


  • 1 Tenderloin Allegiance® Pork. Tenderloin
  • 1 Tbsp. parsley, chopped
  • 2 Peak Fresh Produce® Shallot(s), thinly sliced
  • 1 oz. Piancone® Oil, Olive
  • 2 oz. rice wine vinegar
  • - - salt and pepper, to taste
  • 1 1/2 cups West Creek® Orange Marmalade