Marmalade Glazed Pork Tenderloin

Name: Marmalade Glazed Pork Tenderloin
Ingredients: 3/4 cup orange marmalade; 2 Tbsp Dijon-style mustard; 1 Tbsp canola oil; 3 cloves garlic, minced; 2 Tbsp finely chopped fresh rosemary; 2 pork tenderloins (each about 10 oz)

Marmalade Glazed Pork Tenderloin

Recipe by CanolaInfo Test Kitchen

Try this for a weeknight supper - marinate the pork tenderloin overnight, and bake or grill it the next day.

Servings

4

servings

Calories

180

kcal

Ingredients

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.

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