Orange Pork Tenderloin with Orange Marmalade Sauce
Orange Pork Tenderloin with Orange Marmalade Sauce recipe
Yield
10 servingsPrep
15 minCook
60 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork tenderloin
two 1 pound roasts |
|
| ¼ | cup |
dijon mustard
|
|
| ¼ | cup |
scallions, spring or green onions
sliced |
|
| 1 | teaspoon |
rosemary leaves
dried |
|
| 1 | teaspoon |
tarragon leaves
dried |
|
| ⅛ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
garlic
minced |
|
| ½ | cup |
orange marmalade
divided |
|
| ½ | cup |
water
|
|
| ⅓ | cup |
chicken broth, low salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork tenderloin
two 1 pound roasts |
|
| 59 | ml |
dijon mustard
|
|
| 59 | ml |
scallions, spring or green onions
sliced |
|
| 5 | ml |
rosemary leaves
dried |
|
| 5 | ml |
tarragon leaves
dried |
|
| 0.6 | ml |
black pepper
|
|
| 2.5 | ml |
garlic
minced |
|
| 118 | ml |
orange marmalade
divided |
|
| 118 | ml |
water
|
|
| 79 | ml |
chicken broth, low salt
|
|
Directions
Trim fat from tenderloins. Cut them lengthwise down the center, cutting halfway through the meat but not cutting all the way through.
In a small bowl, combine the mustard, green onions, rosemary, tarragon, pepper and garlic.
Spread the mustard mixture on the cut surfaces of the tenderloin. Reshape the tenderloin and tie, if desired. Place it on a rack in a shallow roasting pan and brush with 4 tbsp of the marmalade.
Bake at 400℉ (200℃) for 40 to 50 min until tender, or until a meat thermometer registers 160 degrees F.
For the sauce:
Combine the remaining 4 tbsp marmalade, water and broth in a small saucepan. Bring to a boil, then reduce the heat. Simmer 5 to 10 minutes, or until thickened.
To serve:
Slice the tenderloin and spoon the sauce over.
