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    Orange Pork Tenderloin

    Source of Recipe

    Trim & Terrific American Favorites by Holly Clegg

    * Exported from MasterCook *

    Orange Pork Tenderloin

    Recipe By : Katie
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 one pound pork tenderloins
    1/4 cup Dijon mustard
    1/4 cup green onions -- sliced
    1 teaspoon dried rosemary
    1 teaspoon dried tarragon
    1/8 teaspoon pepper
    1/2 teaspoon garlic -- minced
    1/2 cup orange marmalade -- divided
    1/2 cup water
    1/3 cup chicken broth

    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 mixture on the cut surfaces of the tenderloin. Reshape the tenderloin & tie, if desired. Place it on a rack in a shallow roasting pan & brush with 4 tbsp of the marmalade.
    Bake at 400F for 40-50 min until tender, or until 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 minutes, or until thickened. To serve, slice the tenderloin & spoon the sauce over.




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