Orange Pork Tenderloin

  • Yield: 8 servings


2 (1-pound) pork tenderloins, trimmed of fat
1/4cup Dijon mustard
1/4cup sliced green onions
1teaspoon dried rosemary
1teaspoon dried tarragon
1/8teaspoon pepper
1/2teaspoon minced garlic
1/2cup orange marmalade, divided
1/2cup water
1/3cup canned fat-free chicken broth


  1. Preheat oven to 400F.
  2. Cut tenderloins lengthwise down the center, cutting halfway through the meat but not cutting all the way through. In a small bowl, combine mustard, green onions, rosemary, tarragon, pepper and garlic. Spread on the cut surfaces of tenderloins. Reshape tenderloin and tie, if desired. Place it on a rack in a shallow roasting pan and brush with 4 tablespoons of the marmalade.
  3. Bake 40 to 50 minutes, until tender, or until a meat thermometer registers 160F.
  4. For the sauce, in a small saucepan, combine remaining 4 tablespoons marmalade, water and broth. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, until thickened. To serve, slice tenderloin and spoon sauce over.

Nutritional Info *per serving

  • Calories 207
  • Fat 5.7g
  • Saturated Fat 1.9g
  • Cholesterol 67mg
  • Sodium 177mg