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Seville orange pork tenderloin

Source of Recipe

Chatelaine Oct. 2003


Recipe Introduction

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. Preparation time 5 minutes Standing Time 5 minutes Roasting Time 30 minutes Makes 2 to 3 servings

List of Ingredients

1 pork tenderloin
2 tbsp (30 mL) orange marmalade
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) chopped fresh rosemary or ½ tsp (2 mL) dried rosemary
Pinches of salt and black pepper



Recipe

1. 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.


2. 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.