Orange Glazed Pork and Carrots

• 1-1/2 lb. pork tenderloins
• 1/4 tsp. salt
• 1/4 tsp. fresh ground pepper
• 2 lb. carrots, peeled and cut into 1 inch pieces
• 3/4 cup orange marmalade
• 1-1/2 tsp. grated fresh ginger
• 1/4 tsp. salt

1. Heat oven to 425F.
2. Sprinkle salt and freshly ground pepper on tenderloin.
3. Insert meat probe now if you have one.
4. Place in 17x11-inch roasting pan; roast 20 minutes, uncovered.
5. Meanwhile, cook carrots in boiling water or in the microwave until still slightly firm, about 10 minutes.
6. Mix 1 tablespoon water with orange marmalade, salt and ginger until well mixed.
7. Remove pork from oven and pour carrots in pan; spread marmalade mixture over pork and carrots, tossing carrots to coat well.
8. Roast about 15 minutes or until thermometer reads 155F.
9. Transfer pork to cutting board and cover with foil and let rest while you scoop carrots from roasting pan.
10. You can now add 1/4 cup water to pan juices and boil for about a minute, scraping up brown bits.
11. I didn't find there was enough juices to bother trying to make gravy with so I just poured what was in the pan into the carrots.
12. Slice pork and arrange on platter.
13. Serve with carrots and your choice of potatoes.

pork tenderloins, salt, fresh ground pepper, carrots, orange marmalade, ginger, salt

Taken from www.foodgeeks.com/recipes/19430 (may not work)