Pork tenderloin with Marmalade Sauce

Pork tenderloin with Marmalade Sauce

  • Prep Time: 5 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 4-6

    • About This Recipe

    “This marmalade sauce goes so well with the Pork.”

    Ingredients

  • 3tablespoonswhole grain mustard
  • 2clovesgarlic, minced
  • 1teaspoondried rosemary
  • freshly ground pepper
  • 2 (3/4 lb)pork tenderloin

    • Sauce

  • 1/2 cuporange marmalade
  • 1/2 cupchicken stock
  • 1teaspoonfreshly grated ginger
  • 1tablespoonsoy sauce
  • 1 -2teaspooncornstarch

    • Directions

  • Preheat oven to 400 degrees.
  • In small bowl combine mustard, garlic, rosemary and pepper.
  • Completely cover each tenderloin with mixture.
  • Form roast of uniform thickness and tie with string.
  • Bake for 50-60 minutes .
  • Combine marmalade, stock, ginger and soy sauce in small saucepan.
  • Heat to boiling.
  • Mix cornstarch with water to form thick paste and add it to the sauce.
  • Stir until sauce thickens.
  • Slice the pork and serve with the sauce.

    • Reviews

  • “I wanted something new, and this hit the spot. I love the glaze! I used a grainy dijon mustard. I don’t care for mustard, but I couldnt taste it at all in the recipe. Which is a good thing! Also I added a little brown sugar to the rub. When the pork was almost done I brushed a bit of the orange sauce over it, and it nicely carmelized. Then I sliced and served with the sauce over it.I would use a meat thermometer for pork tenderloin, it can dry out easy. Cook till about 150 degrees. And let rest. Some ovens may run hotter than others and a meat thermometer is great insurance. Mine was done way before the hour was up.”

  • “I’ve had this tasty recipe saved for quite a long time Norah’s Girl, so tonight I decided to make this treat and what a treat it was.I wasn’t sure how it would work with the bitter orange but It was beautiful.The sauce was too die for, savory, semi sweet, tart and tangy.Loved the combo of orange and ginger. I did strain the sauce for my picky dh and he loved it.The only change to your recipe, was to not add the cornstarch and to let the sauce reduce slowly.What a beautiful, smooth, silky delite.I cooked the pork tenderloin for 45 minutes and it was perfect.Thank you for sharing your recipe, which my dh has asked me to make again.”

  • “Great recipe. I just used fresh rosemary, used sweet soy sauce and added fresh chilli and used this mixture as marinade and left it in fridge overnight. It was really delicious and all tastes blended nicely. I think that fresh chilli added quite a lot to this taste.Thank you for this recipe.”

  • “Sweet and Savory.I didn’t have any fresh Ginger so I just used the powder.I am not sure what whole grain mustard is,so I used a combination of yellow and Dijon.my 3 and 1 year olds just loved it.ate it all and asked for 3rds”

  • “I made this for a spur of the moment dinner for Valentine’s Day.My DH loved it! He wanted me to put a star by the recipe. This was so delicious.Thanks for sharing.”

  • “I prepared this for the first time last evening.It was so very easy and quick to put together and it was delicious.Thank you for posting.This recipe is definitely a keeper.”

  • “This was heavenly…I made it with Sugar free orange marmalade and it was perfect…Will make again for sure.A great recipe to serve guests…I served it with baked orange rice…”

  • “Tried this and loved it.It was easy and very tasty.Next time I may try more ground mustard as the taste of the mustard didn’t come through.I may also try the sauce with a berry jam for less sweet, more savory flavor.”

  • “I took a couple of liberties with your recipe – I used Ginger/orange marmalade thusthe added ginger for the sauce was omitted. I cut the recipe back to two servings. I hadbought 4 small pieces of tenderloin on sale and adapted your recipe to match the amount of meat. The other change to the recipe was not to use any cornstarch – I used the sauce as a glaze. I baked the 4 pieces at 400 degrees for 15 minutes then painted them with the Ginger marmalade/Soy sauce and baked for a further 15 minutes until the meat was golden. Thanks Julie – I hope you forgive me for not following the recipe to a Tee – It was delicious 7 April 08 Made this againwe really do enjoy this recipe.This time I followed your recipe closely – used the cornstarch poured the sauce over the meat just before serving. The only thing I didn’t have was the coarse grain mustard – Mmm guess I will have to make it again.Thanks for a very enjoyable meal.”

  • “Excellent!I am not a big port eater….this was great and I will do pork loin more often now.Especially since the recipe was so easy to make.”

  • “This was very easy to make and very tasty. I didn’t have fresh garlic so I substituted garlic powder nor did I have fresh ginger so I used about 1/2 a teaspoon of dried ground ginger. Thanks for an easy recipe that I’ll be sure to use again.”

  • “I pan fried the tenderloin in 2 T of butter,rosemary, and garlic salt.Followed the sauce exactly, and spooned it over the tenderloin medalions.It was excellent-the sauce made it.I’ll be making the sauce to spoon over chicken too.”

  • “This was very good.I had no problem understanding the recipe or making it. My husband really liked it and can’t wait for leftovers today.Thanks”

  • “Sauce is a fabulous sweet/sour type sauce. I added more soy sauce to it to make it not quite so sweet.I substituted regular yellow mustard for the tenderloin rub and it worked out just fine. Thanks for the recipe!”

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