My dad was a fabulous cook. He had an educated palate and knew exactly how to use herbs, spices and wine in his cooking. One of my favorite ways he used spices was when he made his Glazed Pork Tenderloin. It’s been years since I’ve eaten meat, I am a pescatarian, but I love to make this for my family to enjoy. The smells take me back to when my dad would cook from scratch large Sunday dinners for us to enjoy.
The ground cloves combined with the orange marmalade give the glaze an extra depth of flavor and the smell of the tenderloin cooking will fill your whole house with “Sunday Dinner” goodness. The only thing I changed with my father’s recipe was the use of dark brown sugar. I cut the molasses in half and added 1/4 cup of dark brown sugar. To me, pork and brown sugar go great together and if my dad were alive today, I’m sure he would approve!
Here is my dad’s hand-written recipe for Glazed Pork Tenderloin dating back probably 45 + years along with a printable version below.