This pork roast turned out very good. I heavily basted the 2 1/2 lb. pork tenderloin roast and I still had left over. I use Orange-Pineapple Marmalade instead. I will adjust the marmalade glaze ingredients for a 1 1/2 lb. roast but still use a 2 /12 lb. pork roast. I will diffenently try again.

This is a tough one to rate. The marinade has great flavor but the cooking method is way off. This what I would do in the future.... Heat oven to 425. Season the pork tenderloin with kosher salt and pepper. Sear the tenderloin in a hot oven proof skillet - just a couple of minutes per side and then into the oven for about 20 minutes, until the pork is about 145 degrees - remove from oven and place on a platter, tent with foil to rest. Mean while, heat a small amount of oil and add the garlic - cook for a minute or two and then add the remaining sauce / marinade ingredients - simmer on low heat and serve with the pork, rice and a vegetable like snap peas or green beans. See the recommended cooking temps and times for pork. ///Pork Tenderloin (roast at 425°F.) ½–1½ lbs. 145° 20–27 minutes total time

If the sauce covers the meat, the meat won't brown.

We thought this was terrific. Moist pork!! I braised it after reading that it doesn't brown. We could cut the tenderloin w a fork and so moist!! Terrific

20 minutes is not long enough - I ended up putting it under the broiler