Make a cut lengthwise down the center about halfway through the
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.
Place tenderloin in roasting pan on a rack. Brush with remaining
mustard mixture. Add water to pan.
Bake at 400 degrees F for 40
to 45 minutes or until meat thermometer registers 160 degrees F.
Remove from oven and cool slightly.
Slice crosswise; place medallions
on a serving platter.
Combine remaining marmalade and chicken broth in a small saucepan.
Simmer 2 to 3 minutes or until thickened.
Spoon sauce over slices and serve immediately.
Yield: 5 servings
Nutritional info per serving: 177 calories; 6g fat; 11g carbs;