Marmalade Glazed Pork Tenderloin
INGRÉDIENTS
- 3/4 cup orange marmalade 175 mL
- 2 Tbsp Dijon-style mustard 30 mL
- 1 Tbsp canola oil 15 mL
- 3 cloves garlic, minced
- 2 Tbsp finely chopped fresh rosemary 30 mL
- 2 pork tenderloins (each about 10oz/300g)
PRÉPARATION
- 1. Prepare the marinade in a small microwaveable bowl, microwave marmalade, mustard and canola oil, uncovered, on Medium (50%) power for 1 to 2 minutes, or until marmalade is melted. Stir in garlic and rosemary.
- 2. In a resealable plastic freezer bag set in bowl, combine marinade and pork. Refrigerate for at least 4 hours or for up to 2 days, turning occasionally. Drain and discard marinade.
- 3. Preheat oven to 400 °F (200 °C). Place pork tenderloins in prepared baking pan so they are not touching. Bake in preheated oven for 25 to 30 minutes, or until meat thermometer reaches 160 °F (70 °C) or just a hint of pink remains inside. Let stand for 5 minutes, covered lightly with foil, before serving. Slice across the grain.
- Tips: To prevent the thin tip of pork tenderloin from drying, turn it under before baking. Tenderloin can be frozen in the marinade for up to 2 months, thawed in the refrigerator overnight and then grilled.
- Variations: For a sweet ginger flavor, add 1 Tbsp (15 mL) grated fresh ginger root with the garlic and rosemary. Substitute grilling beef steak, pork loin chops or skinless boneless chicken breasts for the tenderloin.
RENDEMENT
4 servings
PORTION
5 oz (140 g) per serving
VALEUR NUTRITIVE
| Calories | 180 |
| Lipides | 3.5 g |
| Gras saturés | 1 g |
| Cholestérol | 90 mg |
| Glucides | 6 g |
| Fibres | 0 g |
| Sucres | 5 g |
| Protéines | 30 g |
| Sodium | 100 mg |
| Potassium | 568 mg |
