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    You are in: Home / Recipes / Pork tenderloin with Marmalade Sauce Recipe
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    Pork tenderloin with Marmalade Sauce

    Pork tenderloin with Marmalade Sauce. Photo by Baby Kato

    1/7 Photos of Pork tenderloin with Marmalade Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    5 mins

    1 hr

    Norahs Girl's Note:

    This marmalade sauce goes so well with the Pork.

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    Units: US | Metric

    • 3 tablespoons whole grain mustard
    • 2 cloves garlic, minced
    • 1 teaspoon dried rosemary
    • freshly ground pepper
    • 2 (3/4 lb) pork tenderloin



    1. 1
      Preheat oven to 400 degrees.
    2. 2
      In small bowl combine mustard, garlic, rosemary and pepper.
    3. 3
      Completely cover each tenderloin with mixture.
    4. 4
      Form roast of uniform thickness and tie with string.
    5. 5
      Bake for 50-60 minutes .
    6. 6
      Combine marmalade, stock, ginger and soy sauce in small saucepan.
    7. 7
      Heat to boiling.
    8. 8
      Mix cornstarch with water to form thick paste and add it to the sauce.
    9. 9
      Stir until sauce thickens.
    10. 10
      Slice the pork and serve with the sauce.

    Ratings & Reviews:

    • on November 20, 2008


      I wanted something new, and this hit the spot. I love the glaze! I used a grainy dijon mustard. I don't care for mustard, but I couldnt taste it at all in the recipe. Which is a good thing! Also I added a little brown sugar to the rub. When the pork was almost done I brushed a bit of the orange sauce over it, and it nicely carmelized. Then I sliced and served with the sauce over it. I would use a meat thermometer for pork tenderloin, it can dry out easy. Cook till about 150 degrees. And let rest. Some ovens may run hotter than others and a meat thermometer is great insurance. Mine was done way before the hour was up.

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    • on February 23, 2012


      I've had this tasty recipe saved for quite a long time Norah's Girl, so tonight I decided to make this treat and what a treat it was. I wasn't sure how it would work with the bitter orange but It was beautiful. The sauce was too die for, savory, semi sweet, tart and tangy. Loved the combo of orange and ginger. I did strain the sauce for my picky dh and he loved it. The only change to your recipe, was to not add the cornstarch and to let the sauce reduce slowly. What a beautiful, smooth, silky delite. I cooked the pork tenderloin for 45 minutes and it was perfect. Thank you for sharing your recipe, which my dh has asked me to make again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2010


      Great recipe. I just used fresh rosemary, used sweet soy sauce and added fresh chilli and used this mixture as marinade and left it in fridge overnight. It was really delicious and all tastes blended nicely. I think that fresh chilli added quite a lot to this taste. Thank you for this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)


    Nutritional Facts for Pork tenderloin with Marmalade Sauce

    Serving Size: 1 (172 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 330.9
    Calories from Fat 62
    Total Fat 6.8 g
    Saturated Fat 2.1 g
    Cholesterol 111.5 mg
    Sodium 533.4 mg
    Total Carbohydrate 30.0 g
    Dietary Fiber 0.9 g
    Sugars 24.6 g
    Protein 37.1 g

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