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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
  • ServingsPortions 4
recipe image Pork Tenderloin with Orange Rosemary Glaze

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
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Preheat oven to 400°F (200°C).
  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.
  3. Arrange pork tenderloin in baking pan lined with aluminum foil. Pour 1/2 of the marmalade mixture over pork.
  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.
*Becel® Gold in Quebec.