Orange-Rosemary Glazed Pork Tenderloin

Orange-Rosemary Glazed Pork Tenderloin

"This is a quick and easy recipe to prepare, with only 4 ingredients. Serve with roasted potatoes or rice and a light salad."
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Ingredients

35 m servings 184 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Heat a small non-stick skillet over medium heat. Add BecelŪ Buttery Taste margarine, shallot and garlic and cook, stirring occasionally for 4 minutes or until softened. Remove from heat and stir in marmalade, orange juice, Dijon, black pepper and rosemary; set aside.
  3. Place pork tenderloin on a small rimmed baking pan lined with foil. Pour half of marmalade mixture over the tenderloin. Roast in oven for 10 minutes. Baste pork with remaining marmalade mixture; return to oven and roast for another 10 to 15 minutes or until internal temperature reaches 155 degrees F -160 degrees F (68 degrees C - 71 degrees C) with a meat thermometer. Remove from oven; tent loosely with foil for 5 to 10 minutes. Slice and serve.

Footnotes

  • * Becel(R) Gold in Quebec

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