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.