Orange Pork Tenderloin recipe

Ingredients:

2 lbs of pork tenderloin (two 1lb roasts).
¼ cup of Dijon mustard.
¼ cup of sliced green onions.
1 teaspoon of dried rosemary.
1 teaspoon of dried tarragon.
Pinch of pepper.
½ teaspoon of garlic minced.
½ cup of orange marmalade divided.
½ cup of water.
1/3 cups of low sodium chicken broth.

Preparation Instructions:

Trim the fat from the tenderloins.

Cut them lengthwise down the center, cutting halfway through the meat but not cutting all the way through.

In a bowl, combine the Dijon mustard, sliced green onions, dried rosemary, dried tarragon, pepper and minced garlic.

Spread the mustard mixture on the cut surfaces of the tenderloin.

Reshape the tenderloin, and tie if desired.

Place the tenderloin on a rack in a shallow roasting pan and brush with half of the marmalade.

Bake at 400°F (205°C) for 45 minutes or until a meat thermometer registers 160°F (70°C).

For the sauce, combine the remaining half of the marmalade, water and chicken broth in a small saucepan. Bring to a boil, then reduce the heat and simmer for about 8 minutes or until thickened.

To serve, slice the tenderloin and spoon the sauce over.

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