Orange-Rosemary Glazed Pork Tenderloin

Orange-Rosemary Glazed Pork Tenderloin

5 6
  • Preparation Time

    10 mins

  • Cooking Time

    20 mins

  • Recipe Serves



  • 1 tsp. (5 mL) Becel® Buttery Taste margarine*
  • 1 small shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 1/4 cup (60 mL) orange juice
  • 2 Tbsp. (30 mL) orange marmalade
  • 1 tsp. (5 mL) Dijon mustard
  • 1 tsp. (5 mL) fresh rosemary leaves
  • 1/4 tsp. (1 mL) ground black pepper
  • 1 -lb. (500 g) pork tenderloin, trimmed


Step 1

Preheat oven to 400°F (200°C).

Step 2

Melt Becel® Buttery Taste margarine* in small nonstick skillet over medium heat and cook shallot and garlic, stirring occasionally, until shallot is tender, about 4 minutes.Remove from heat, then stir in orange juice, marmalade, mustard, rosemary and black pepper; set aside.

Step 3

Arrange pork tenderloin in baking pan lined with aluminum foil. Pour 1/2 of the marmalade mixture over pork.

Step 4

Roast 10 minutes. Baste pork with remaining marmalade mixture. Roast an additional 10 minutes or until internal temperature reaches 155°F to 160°F (68°C to 71°C). Remove from oven; tent loosely with aluminum foil, then let stand at least 5 minutes before slicing.

Recipe Tip:

*Becel® Gold in Quebec.

Nutritional Information:

Recipe : Orange-Rosemary Glazed Pork Tenderloin
Recipe Serves : 4

1 servingAmount% Daily Value
Total Fat:2.5 g 
Saturated Fat:1 g 
Trans Fat:0 g 
Polyunsaturated Fat:0.7 g 
Monounsaturated Fat:1.2 g 
Cholesterol:65 mg 
Sodium:105 mg 
Total Carbs:11 g 
Dietary Fiber:0 g 
Sugars:7 g 
Protein:26 g 
Vitamin A: 2 %
Vitamin C: 20 %
Calcium: 2 %
Iron: 8 %
Omega-3:0.1 g 
Omega-6:0.2 g