Orange Pork Tenderloin

* Exported from MasterCook Mac *

Orange Pork Tenderloin

Recipe By : Trim & Terrific American Favorites by Holly Clegg
Serving Size : 8 Preparation Time :0:00
Categories : Tried Pork

Amount Measure Ingredient -- Preparation Method
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2 lbs pork tenderloin -- 2 one pound roasts
1/4 c dijon mustard
1/4 cup green onions -- sliced
1 teaspoon dried rosemary
1 teaspoon dried tarragon
1/8 teaspoon pepper
1/2 teaspoon garlic -- minced
1/2 cup orange marmalade -- divided
1/2 cup water
1/3 cup low sodium chicken broth

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 mus
tard mixture on the cut surfaces of the tenderloin. Reshape the tenderloin & ti
e, 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.


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Per serving: 194 Calories; 4g Fat (20% calories from fat); 25g Protein; 14g Car
bohydrate; 74mg Cholesterol; 184mg Sodium