Pork Tenderloin with Orange Sauce
- SERVES
- 4
- COOK TIME
- 40 Min
Hang on tight for this orangey, moist, and tender pork tenderloin because it's outta this world. You GOTTA try it because we KNOW it'll be love at first bite.
What You'll Need
- 1 1/2 tablespoon coarse-grained mustard
- 1 clove garlic, minced
- 1/4 teaspoon chopped fresh or dried rosemary
- 1/8 teaspoon freshly ground pepper
- 2 (8-ounce) pork tenderloins
- 1/4 cup low-sugar orange marmalade, divided
- 1/4 cup chicken broth
What to Do
- Preheat the oven to 400 degrees. Combine first 4 ingredients in a small bowl; stir well, and set aside.
- Slice each tenderloin lengthwise to, but not through, the center, leaving bottom half connected; gently press each side to lie flat. Spread mustard mixture evenly onto cut side of each tenderloin. Fold tenderloin together over mustard mixture; tie securely with string at 2 intervals. Place tenderloins, seam side down, on a lightly greased rack in a roasting pan. Brush each with 1 tablespoon marmalade. Bake, uncovered, for 35 minutes or until a meat thermometer inserted into thickest part of tenderloins registers 160 degrees.
- Combine remaining 2 tablespoons marmalade and chicken broth in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 2 to 3 minutes or until thickened. To serve, slice tenderloins, and arrange on a serving platter. Spoon marmalade mixture over slices.
Notes
I'm not exactly trying to cut calories in this dish by using low-sugar marmalade, but you do have that as a bonus! Low-sugar marmalade lets you roast the pork at a high temperature to keep it juicy while ensuring that the marmalade glaze doesn't burn!