Recipe by Norahs Girl
This marmalade sauce goes so well with the Pork.
Top Review by TeeCakes
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.
- 3 tablespoons whole grain mustard
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- freshly ground pepper
- 2 (3/4 lb) pork tenderloin
- 1⁄2 cup orange marmalade
- 1⁄2 cup chicken stock
- 1 teaspoon freshly grated ginger
- 1 tablespoon soy sauce
- 1 -2 teaspoon cornstarch
Directions See How It's Made
- Preheat oven to 400 degrees.
- In small bowl combine mustard, garlic, rosemary and pepper.
- Completely cover each tenderloin with mixture.
- Form roast of uniform thickness and tie with string.
- Bake for 50-60 minutes .
- Combine marmalade, stock, ginger and soy sauce in small saucepan.
- Heat to boiling.
- Mix cornstarch with water to form thick paste and add it to the sauce.
- Stir until sauce thickens.
- Slice the pork and serve with the sauce.