Monday, August 30, 2010

Pork Tenderloin with Orange Marmalade

1 pork tenderloin (1 pound) Pinch of fresh black pepper
1 ½ Tbsp. grainy, course, 1/4 cup low sugar orange
prepared mustard marmalade
1 clove garlic, minced ½ cup water
1/4 tsp. Fresh rosemary, chopped 1/4 cup chicken stock


1. Make a cut lengthwise down the center about halfway through the pork tenderloin.
2. In a small bowl mix together mustard, garlic, rosemary, and black pepper. Spread mixture along the cut surface of the tenderloin. Reshape and tie in several places. Place on rack above roasting pan. Brush with 2 Tbsps marmalade. Add water to pan.
3. Bake in 400-degree oven for about 40-50 minutes or until internal temperature of meat reaches 160 degrees.
4. Mix together remaining orange marmalade and chicken stock in a small saucepan. Simmer 2 to 3 minutes until thickened. Spoon sauce over sliced tenderloin and serve immediately.


Makes 4 servings
Per serving: 160 calories, 74 mg. Cholesterol, 0 dietary fiber,
3 g. fat, 175 mg. sodium

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