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Pork Tenderloin with Orange Marmalade

Source of Recipe

The T-Factor Diet Book by Martin Katahn

Pork Tenderloin with Orange Marmalade

No Carbohydrate Analysis available

Yield: 4 servings

1 lb. Pork tenderloin -- whole
1 1/2 Tbsp. Prepared mustard, grainy-coarse
1 clove Garlic, minced
1/4 tsp. Rosemary, fresh, chopped fine
1 pinch Black pepper
1/4 cup Orange Marmalade - low-sugar OR All fruit and No sugar
1/2 cup Water
1/4 cup Chicken stock

Make a cut lengthwise down the center about halfway through the pork tenderloin.

In a small bowl mix together mustard, garlic, rosemary, and black pepper. Spread mixture along the cut surface of the tenderloin. Reshape and tie in several places. Place on rack above roasting pan. Brush with 2 Tbsp. of the marmalade. Add water to pan.

Bake in a 400ºF oven for about 40 to 45 minutes or until internal temperature of meat reaches 160º.

Mix together remaining orange marmalade and chicken stock in a small saucepan. Simmer 2 to 3 minutes until thickened. Spoon sauce over sliced tenderloin and serve immediately.


Nutritional Info: 160 cal, 74 mg cholesterol, 3 g fat, 175 mg sodium.

**The Nutritional information is based on regular marmarlade; to cut calories or carbohydrate; use Diabetic or All Fruit Marmalade.