Orange Rosemary Glazed Pork Tenderloin

  • prep time15 min
  • total time 40 min
  • serves 4

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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76 Ratings
Directions for: Orange Rosemary Glazed Pork Tenderloin


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


1. Preheat oven to 400°F (200°C).

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.

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.

See more: Dinner, Pork, Fall, Winter, Herbs, Bake, Quick and Easy

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