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Ingredientes
- 2 lb pork tenderloin 2 one lb. roasts
- 1/4 c. dijon mustard
- 1/4 c. green onions sliced
- 1 tsp dry rosemary
- 1 tsp dry tarragon
- 1/8 tsp pepper
- 1/2 tsp garlic chopped
- 1/2 c. orange marmalade divided
- 1/2 c. water
- 1/3 c. low sodium chicken broth
Direcciones
- Trim fat from tenderloins. Cut them lengthwise down the center, cutting halfway through the meat but not cutting all the way through. In a small bowl, combine the mustard, green onions, rosemary, tarragon, pepper & garlic. Spread the mustard mix on the cut surfaces of the tenderloin.
- Reshape the tenderloin & tie, if you like. Place it on a rack in a shallow roasting pan & brush with 4 tbsp of the marmalade.
- Bake at 400F for 40-50 minutes till tender, or possibly till a meat thermometer registers 160F. For the sauce, combine the remaining 4 tbsp marmalade, water & broth in a small saucepan. Bring to a boil, then reduce the heat.
- Simmer 5-10 min, or possibly till thickened. To serve, slice the tenderloin & spoon the sauce over.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 8 servings | |
| Calories 175 | |
| Calories from Fat 25 | 14% |
| Total Fat 2.75g | 3% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 70mg | 23% |
| Sodium 161mg | 7% |
| Potassium 470mg | 13% |
| Total Carbs 14.22g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 12.15g | 8% |
| Protein 23.26g | 37% |
