Seville orange pork tenderloin

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5 min


2 to 3 servings

* PLUS Standing Time: 5 minutes, Roasting Time: 30 minutes


  • 1 pork tenderloin
  • 2 tbsp orange marmalade
  • 1 tsp Dijon mustard
  • 1 tsp chopped fresh rosemary , or 1/2 tsp dried rosemary
  • pinch salt
  • pinch black pepper


  • Preheat oven to 425F (220C). Line a baking sheet with foil. Lightly coat with vegetable oil. Place pork in centre. In a small bowl, stir marmalade with Dijon and rosemary. Smear over pork. Sprinkle with salt and pepper. Roast in centre of 425F (220C) oven until glazed and a thermometer inserted in centre of meat reads 155F (70C), 30 to 35 minutes. Remove from oven and let stand 5 minutes before slicing.

Nutrition (per serving)

  • Calories
  • 180,
  • Protein
  • 27.4 g,
  • Carbohydrates
  • 9 g,
  • Fat
  • 3.3 g,
  • Fibre
  • 0.1 g,

The best marmalade is made with a bitter variety of orange from Seville. However, a few spoonfuls of any marmalade rubbed over pork tenderloin makes a speedy glaze.