Orange-Rosemary Glazed Pork Tenderloin
Preheat oven to 400° F (200° C). Melt Becel® Buttery Taste margarine* in small nonstick skillet over medium heat and cook shallot and garlic, stirring occasionally, until shallot is tender, about 4 minutes. Remove from heat, then stir in orange juice, marmalade, mustard, rosemary and black pepper; set aside. Arrange pork tenderloin in baking pan lined with aluminum foil. Pour 1/2 of the marmalade mixture over pork. Roast 10 minutes. Baste pork with remaining marmalade mixture. Roast an additional 10 minutes or until internal temperature reaches 155° F – 160° F (68° C – 71° C). Remove from oven; tent loosely with aluminum foil, then let stand at least 5 minutes before slicing. *Becel® Gold in Quebec
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Last updated: August 28th, 2020
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