Orange Pork Tenderloin

Kitchen Tested
  • Yield 8 servings

Easy pork tenderloins with a citrus sauce.


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



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