| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
:, Pork |
8 |
Servings |
INGREDIENTS
| 2 |
|
One pound pork tenderloins |
| 1/4 |
c |
Dijon mustard |
| 1/4 |
c |
Green onions, sliced |
| 1 |
ts |
Dried rosemary |
| 1 |
ts |
Dried tarragon |
| 1/8 |
ts |
Pepper |
| 1/2 |
ts |
Garlic, minced |
| 1/2 |
c |
Orange marmalade, divided |
| 1/2 |
c |
Water |
| 1/3 |
c |
Low sodium chicken broth |
INSTRUCTIONS
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.
NOTES : Per serving: 207 cal, 5.7 g fat (24.8%), 67 mg, chol, 177 mg sod
Posted to Digest eat-lf.v097.n011
Recipe by: : Trim & Terrific American Favorites by Holly Clegg
From: JusNeedlin@aol.com
Date: Sun, 12 Jan 1997 07:31:58 -0500 (EST)
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