Marmalade Glazed Pork Tenderloin
Try this for a weeknight supper - buy the tenderloin on the way home from work one night, marinade overnight, and bake or grill it the next.
- 3/4 cup orange marmalade 175 mL
- 2 Tbsp Dijon-style mustard 30 mL
- 1 Tbsp canola oil 15 mL
- 3 cloves garlic, minced
- 2 Tbsp finely chopped fresh rosemary 30 mL
- 2 pork tenderloins (each about 10oz/300g)
- 1. 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.
- 2. 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.
- 3. Preheat oven to 400 °F (200 °C). 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 (70 °C) or just a hint of pink remains inside. Let stand for 5 minutes, covered lightly with foil, before serving. Slice across the grain.
- Tips: 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.
- Variations: For a sweet ginger flavour, add 1 Tbsp (15 mL) grated fresh ginger root with the garlic and rosemary. Substitute grilling beef steak, pork loin chops or skinless boneless chicken breasts for the tenderloin.
5 oz (140 g) per serving
|Total Fat||3.5 g|
|Saturated Fat||1 g|
Garlic Rosemary Pork Tenderloin with Fruit Compote Over Greens
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Maple Roasted Pork Tenderloin with Rosemary
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