Pork Tenderloin with Orange Rosemary Glaze
With summer in the air and spices on the windowsill, we crave a hearty meal in the spirit of the season. We found it with this orange rosemary glazed pork tenderloin
![]()
Cooking time20 min![]()
Prep time10 min![]()
Servings4
Ingredients
- 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
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 400°F (200°C).
- 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.
- Arrange pork tenderloin in baking pan lined with aluminum foil. Pour 1/2 of the marmalade mixture over pork.
- 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.
*Becel® Gold in Quebec.
