Lamb Tenderloin With Orange Marmalade Glaze

Ingredients

• Servings: 4
• 1 tablespoon soy sauce
• 1 (6 ounce) can frozen orange juice concentrate, thawed
• 1/4 cup orange marmalade
• 3 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon minced garlic
• 1 (1 pound) lamb tenderloin
• 1 teaspoon cornstarch (optional)
• 2 teaspoons water (optional)

Recipe

Cook Time: 25 mins Ready Time: 1 hr 35 mins


• mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. remove from heat and let cool to room temperature.
• place the lamb tenderloin into a resealable plastic bag and pour in the marinade. squeeze the air out of the bag, seal, and turn the bag several times to coat the lamb tenderloin with marinade. refrigerate 1 to 2 hours.
• preheat oven to 350 degrees f (175 degrees c).
• place the lamb loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees f (70 degrees c), about 20 minutes. remove the cover and continue roasting until the lamb has browned, 5 to 10 more minutes.
• remove the cover and allow the meat and juices to stand for 10 minutes.
• to serve, slice the meat and drizzle with pan juices.
• if you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. allow to simmer until thickened, 2 to 3 minutes.