Orange Pork Tenderloin

Orange Pork Tenderloin Ingredients

2 One pound pork tenderloins	1/8 ts Pepper
1/4 c Dijon mustard	1/2 ts Garlic, minced
1/4 c Green onions, sliced	1/2 c Orange marmalade, divided
1 ts Dried rosemary	1/2 c Water
1 ts Dried tarragon	1/3 c Low sodium chicken broth

Instructions for Orange Pork Tenderloin

Trim fat from tenderloins. Cut them lengthwise down the center, cutting halfway through the meat but not cutting all the way through. In a small bowl, combine the mustard, green onions, rosemary, tarragon, pepper & garlic. Spread the mustard mixture on the cut surfaces of the tenderloin. Reshape the tenderloin & tie, if desired. Place it on a rack in a shallow roasting pan & brush with 4 tbsp of the marmalade. Bake at 400F for 40-50 min until tender, or until a meat thermometer registers 160F. For the sauce, combine the remaining 4 tbsp marmalade, water & broth in a small saucepan. Bring to a boil, then reduce the heat. Simmer 5-10 minutes, or until thickened. To serve, slice the tenderloin & spoon the sauce over. NOTES : Per serving: 207 cal, 5.7 g fat (24.8%), 67 mg, chol, 177 mg sod Posted to Digest eat-lf.v097.n011 Recipe by: : Trim & Terrific American Favorites by Holly Clegg From: JusNeedlin@aol.com Date: Sun, 12 Jan 1997 07:31:58 -0500 (EST)

Main Ingredient: PorkCuisine: Uncategorized

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