Orange pork tenderloin
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | One pound pork tenderloins | |
| ¼ | cup | Dijon mustard |
| ¼ | cup | Green onions, sliced |
| 1 | teaspoon | Dried rosemary |
| 1 | teaspoon | Dried tarragon |
| ⅛ | teaspoon | Pepper |
| ½ | teaspoon | Garlic, minced |
| ½ | cup | Orange marmalade, divided |
| ½ | cup | Water |
| ⅓ | cup | 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 (24⅘%), 67 mg, chol, 177 mg sod Posted to Digest eat-lf.v097.n011 Recipe by: : Trim & Terrific American Favorites by Holly Clegg From: JusNeedlin@...
Date: Sun, 12 Jan 1997 07:31:58 -0500 (EST)