Seville orange pork tenderloin
0
- Prep Time5 min
- Total Time5 min
- Makes2 to 3 servings
Ingredients
1 pork tenderloin
2 tbsp orange marmalade
1 tsp Dijon mustard
1 tsp chopped fresh rosemary, or 1/2 tsp dried rosemary
pinch salt
pinch black pepper
Instructions
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.
Nutrition (per serving)
Calories 180, Protein 27.4g, Carbohydrates 9g, Fat 3.3g, Fibre 0.1g.
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.
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