Recipe By : Trim & Terrific American Favorites by Holly Clegg
Serving Size : 8 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Pork tenderloin (1 lb ea)
1/4 c Dijon mustard
1/4 c Green onions -- sliced
1 ts Dried rosemary
1 ts Dried tarragon
1/8 ts Pepper
1/2 ts Garlic -- minced
1/2 c Orange marmalade -- divided
1/2 c Water
1/3 c 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 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 tb of the
marmalade.
Bake at 400 F for 40 to 50 minutes until tender, or until a meat
thermometer registers 160 F. For the sauce, combine the remaining
4 tb marmalade, water & broth in a small saucepan. Bring to a boil,
then reduce the heat. Simmer 5 to 10 minutes, or until thickened. To
serve, slice the tenderloin & spoon the sauce over.
