Side Pannel
Orange Pork Tenderloin
Ingredients List
- 2 One pound pork tenderloins
- 1/4 c Dijon mustard
- 1/4 c Green onions, sliced
- 1 ts Dried rosemary
- 1 ts Dried tarragon
- 1/8 ts Pepper
- 1/2 ts Garlic, minced
- 1/2 c Orange marmalade, divided
- 1/2 c Water
- 1/3 c Low sodium chicken broth
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 &
garlic. Spread the mustard mixture on the cut surfaces of the tenderloin.
Reshape the tenderloin & tie, if desired. Place it on a rack in a shallow
roasting pan & brush with 4 tbsp of the marmalade.
Bake at 400F for 40-50 min until tender, or until a meat thermometer
registers 160F. For the sauce, combine the remaining 4 tbsp marmalade,
water & broth in a small saucepan. Bring to a boil, then reduce the heat.
Simmer 5-10 minutes, or until thickened. To serve, slice the tenderloin &
spoon the sauce over.
NOTES : Per serving: 207 cal, 5.7 g fat (24.8%), 67 mg, chol, 177 mg sod
halfway through the meat but not cutting all the way through. In a small
bowl, combine the mustard, green onions, rosemary, tarragon, pepper &
garlic. Spread the mustard mixture on the cut surfaces of the tenderloin.
Reshape the tenderloin & tie, if desired. Place it on a rack in a shallow
roasting pan & brush with 4 tbsp of the marmalade.
Bake at 400F for 40-50 min until tender, or until a meat thermometer
registers 160F. For the sauce, combine the remaining 4 tbsp marmalade,
water & broth in a small saucepan. Bring to a boil, then reduce the heat.
Simmer 5-10 minutes, or until thickened. To serve, slice the tenderloin &
spoon the sauce over.
NOTES : Per serving: 207 cal, 5.7 g fat (24.8%), 67 mg, chol, 177 mg sod
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