Marmalade Glazed Pork Tenderloin
- 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 flavor, 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
|Gras saturés||1 g|
Garlic Rosemary Pork Tenderloin with Fruit Compote Over Greens
Canola oil infused with lemon and rosemary offers a touch of herb flavouring to both the fruit compote and pork tenderloin. Greens mixed with Brussels sprout leaves are heightened by a splash of grapefruit juice and fennel seeds to convert any said hater of this misunderstood sprout.
Maple Roasted Pork Tenderloin with Rosemary
Pork tenderloin is lean, yet tender and flavorful. Its long, narrow shape allows it to cook quickly, making it a great choice for fast, weeknight meals. Searing the meat on the stove-top first in a drizzle of canola oil adds flavor by browning the exterior; it then finishes cooking quickly in the oven. A simple, five-ingredient marinade does double duty - after infusing the meat its simmered into a sweet, savory sauce to serve alongside the roasted pork.