Marmalade Glazed Pork Tenderloin
Serve with mashed potatoes and steamed broccolini or green beans.
Ingredients
- 1/2 cup (125 mL) melted orange marmalade
- 1 tbsp (15 mL) finely chopped fresh rosemary
- 1 tbsp (15 mL) Dijon mustard
- 2 cloves garlic, minced
- 2 pork tenderloins, 1 lb (500 g) each
- 3/4 tsp (4 mL) each salt and pepper
Preparation
Preheat oven to 400F (200C).
Stir marmalade with rosemary, mustard and garlic. Brush meat with marmalade mixture. Let stand for 30 minutes or up to 2 days, covered in refrigerator. Sprinkle evenly with salt and pepper and place meat on a rimmed baking sheet, turning the thinner end up under the thicker part.
Place pan in preheated oven and cook, basting liberally at least twice with pan drippings, for 25 minutes or until an instant-read thermometer inserted into meat registers 165F (74C). Rest for 5 minutes before slicing thinly.
Makes 4 servings.
More Information
Fast & Easy: 30 minutes or less (prep and cooking time).
Light: Less than 10 g fat per serving.
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