Name: Orange Rosemary Glazed Pork Tenderloin
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tsp (5 ml) Becel® Buttery Taste margarine; 1 small shallot, minced; 2 Tbsp (30 ml) orange marmalade; ¼ cup (50 ml) orange juice; 1 tsp (5 ml) dijon mustard; ¼ tsp (1 ml) ground black pepper; 1 tsp (5 ml) fresh rosemary, finely chopped; 1 pork tenderloin (1 lb. / 500 g), trimmed of fat

Prep Time

15 min

Cook Time

25 min

Yields

4 servings

This is a quick and easy recipe to prepare, with only a handful ingredients. Serve with roasted potatoes or rice and a light salad.

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ingredients

tsp (5 ml) Becel® Buttery Taste margarine

small shallot, minced

Tbsp (30 ml) orange marmalade

cup (50 ml) orange juice

tsp (5 ml) dijon mustard

tsp (1 ml) ground black pepper

tsp (5 ml) fresh rosemary, finely chopped

pork tenderloin (1 lb. / 500 g), trimmed of fat

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 400°F (200°C).

Step 2

Heat a small non-stick skillet over medium heat. Add Becel® Buttery Taste margarine, shallot and garlic and cook, stirring occasionally for 4 minutes or until softened. Remove from heat and stir in marmalade, orange juice, Dijon, black pepper and rosemary; set aside.

Step 3

Place pork tenderloin on a small rimmed baking pan lined with foil. Pour half of marmalade mixture over the tenderloin. Roast in oven for 10 minutes. Baste pork with remaining marmalade mixture; return to oven and roast for another 10 to 15 minutes or until internal temperature reaches 155°F -160°F (68°C-71°C) with a meat thermometer. Remove from oven; tent loosely with foil for 5 to 10 minutes. Slice and serve.

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