Pork Tenderloin with Orange Rosemary Glaze

  • Cooking time20
  • Prep time10
  • Servings4
recipe image Pork Tenderloin with Orange Rosemary Glaze


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


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.