Marmalade Glazed Pork Tenderloin
Try this for a weeknight supper - marinate the pork tenderloin overnight, and bake or grill it the next day.
Servings
4
servingsCalories
180
kcalIngredients
3/4 cup 3/4 orange marmalade
2 Tbsp 2 Dijon-style mustard
1 Tbsp 1 canola oil
3 cloves 3 garlic, minced
2 Tbsp 2 finely chopped fresh rosemary
2 2 pork tenderloins (each about 10 oz)
Directions
- Prepare the marinade in a small microwaveable bowl, microwave marmalade, mustard and canola oil, uncovered, on Medium (50%) power for 1 to 2 minutes, or until marmalade is melted. Stir in garlic and rosemary.
- In a resealable plastic freezer bag set in bowl, combine marinade and pork. Refrigerate for at least 4 hours or for up to 2 days, turning occasionally. Drain and discard marinade.
- Preheat oven to 400 °F. Place pork tenderloins in prepared baking pan so they are not touching. Bake in preheated oven for 25 to 30 minutes, or until meat thermometer reaches 160 °F or just a hint of pink remains inside. Let stand for 5 minutes, covered lightly with foil, before serving. Slice across the grain.
Notes
- To prevent the thin tip of pork tenderloin from drying, turn it under before baking. Tenderloin can be frozen in the marinade for up to 2 months, thawed in the refrigerator overnight and then grilled.
