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.
Seville orange pork tenderloin
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PREP TIME
5 min
Makes
2 to 3 servings
* PLUS Standing Time: 5 minutes, Roasting Time: 30 minutes
Ingredients
- 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
Instructions
- 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,
