Prep 10 mins
Cook 35 mins
I couldn't get food.com to accept 1 tbsp plus 1 1/2 tsp coarse grain mustard, so that is why it is on two lines in the ingredient list. Hope it's not too confusing!
- 1 tablespoon coarse grain mustard
- 1 1⁄2 teaspoons coarse grain mustard
- 1 garlic clove, minced
- 1⁄4 teaspoon fresh rosemary, chopped
- 1⁄8 teaspoon black pepper, freshly ground
- 16 ounces pork tenderloin
- 1⁄4 cup low-sugar orange marmalade, divided
- 1⁄2 cup water
- 1⁄4 cup chicken broth
- Combine the mustard, garlic, rosemary, and black pepper in a small bowl; stir well, and set aside.
- Slice the tenderloins lengthwise to, but not through the center, leaving one long side connected. Spread the mustard mixture evenly into the opening of each tenderloin. Fold the top sides over the mustard mixture, and tie securely with string at 2 inch intervals.
- Place the tenderloins, seam side down, on a lightly greased rack in a roasting pan. Brush each with 1 tbsp marmalade. Add water to the pan. Bake uncovered, at 400 degrees for 35 minutes or until a meat thermometer inserted in the thickest part of the tenderloins registers 160 degrees. (medium).
- Combine the remaining 2 tbsp marmalade and chicken broth in a small saucepan. Bring to a boil; reduce heat and simmer; uncovered for 2 to 3 minutes or until thickened.
- To serve, slice the tenderloins, and arrange on a serving platter. Spoon the marmalade mixture over the slices.
This was surprisingly delicious...I wasn't to sure how mustard and orange would work together...this had a nice sweet taste with a lingering tang from the mustard...I had a larger tenderloin so it did need additional time in the oven...made for For Your Consideration tag game...=)