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Pork Tenderloin with Orange Rosemary Glaze

  • Cooking time20 min
  • Prep time10 min
  • Portions 4
recipe image Rôti de porc glacé à l’orange et au romarin


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

Nutrition facts

Total Fat2.50 g
Saturated Fat1.000 g
Trans Fat0.000 g
Polyunsaturated Fat0.700 g
Monounsaturated Fat1.200 g
Cholesterol65 mg
Sodium105 mg
Total Carbs11.00 g
Dietary Fiber0.0 g
Sugars7.00 g
Protein26.00 g
Calcium2 %
Iron8.00 %
Omega-30.10 g
Omega-60.20 g
Vitamin C20.0 %
Vitamin A2.0 %


  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.