Allegiance Pork Tenderloin with Shallot Orange Glaze
Allegiance Pork Tenderloin with Shallot Orange Glaze
Directions
- Heat a pan with olive oil.
- Season the pork tenderloin. Sear the tenderloin on all sides.
- Remove and finish in the oven, cook to desired temperature.
- Add the shallot to the pan and cook until they start to brown.
- Add the vinegar to the pan to deglaze.
- Add the marmalade to melt.
- Check the seasoning and finish with chopped parsley.
- Slice the tenderloin and pour the glaze over the top.
Ingredients
- 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
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
