Pork Tenderloin with Cinnamon-Clove Clementine Glaze

Name: Pork Tenderloin with Cinnamon-Clove Clementine Glaze
Prep time: 15 min
Yield: 8 serving(s)
Ingredients: 3/4 c. packed light brown sugar; 1 clementine, skin on, quartered, plus more, sliced, for garnish; 1 tbsp. white wine vinegar; 1 1/2 tsp. fresh rosemary, plus sprigs for garnish; 1 1/2 tsp. country-style Dijon mustard; 1 tsp. ground cinnamon; 1/8 tsp. ground cloves; Kosher salt and freshly ground black pepper; 2 pork tenderloins (3 to 4 pounds total)

Make this stunning centerpiece dish at your next winter dinner celebration!

By Christopher MichelPublished: Nov 27, 2023

Be the first to review!

Jump to recipe

pork tenderloin with cinnamon clove clementine glaze

Becky Stayner

Yields:

8 serving(s)

Prep Time:

15 mins

Total Time:

1 day 40 mins

We love to load up on clementines when they're in season. The tender, sweet, easy-to-peel citrus is delicious out of hand, of course, but it's also good for cooking with!

Whole clementines—peel and all—can be blended up to make a decadent glaze for a pork tenderloin. It's an easy recipe that is guaranteed to impress guests.

Advertisement - Continue Reading Below

Ingredients

3/4 cup packed light brown sugar
1 clementine, skin on, quartered, plus more, sliced, for garnish
1 Tbsp. white wine vinegar
1 1/2 tsp. fresh rosemary, plus sprigs for garnish
1 1/2 tsp. country-style Dijon mustard
1 tsp. ground cinnamon
1/8 tsp. ground cloves
Kosher salt and freshly ground black pepper
2 pork tenderloins (3 to 4 pounds total)

Directions

1. Step 1Pulse together sugar, quartered clementine, vinegar, rosemary, mustard, cinnamon, and cloves in a food processor or blender until finely chopped. Chill 24 hours.
2. Step 2Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil. Place pork on prepared baking sheet and season with salt and pepper. Brush tenderloins on all sides with glaze. Roast until an instant-read thermometer inserted in the thickest part registers 145°F, 15 to 20 minutes. Let rest 5 minutes before slicing. Garnish with clementine slices and rosemary sprigs.

Advertisement - Continue Reading Below