Print Recipe

Orange Glazed Pork Tenderloin



  • 1 pound pork tenderloin
  • 1 1/2 tablespoons mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon fresh rosemary
  • 1/8 teaspoon Creole seasoning
  • 1/4 cup orange marmalade
  • 1/2 cup water
  • 1/2 cup chicken broth


  1. Make a cut lengthwise down the center about halfway through the tenderloin.
  2. Mix mustard, garlic, rosemary and Creole seasoning in a small bowl. Stir in half the marmalade. Brush half the mustard mixture over cut surface of tenderloin. Reshape, securing with string or wooden picks.
  3. Place tenderloin in roasting pan on a rack. Brush with remaining mustard mixture. Add water to pan.
  4. Bake at 400 degrees F for 40 to 45 minutes or until meat thermometer registers 160 degrees F.
  5. Remove from oven and cool slightly.
  6. Slice crosswise; place medallions on a serving platter.
  7. Combine remaining marmalade and chicken broth in a small saucepan. Simmer 2 to 3 minutes or until thickened.
  8. Spoon sauce over slices and serve immediately.

Yield: 5 servings

Nutritional info per serving: 177 calories; 6g fat; 11g carbs; 19g protein


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