Recipe - Orange Pork Tenderloin

2 One pound pork tenderloins
One fourth cup Dijon mustard
One fourth cup Green onions, cut or sliced up
1 teaspoon Dried rosemary
1 teaspoon Dried tarragon
1/8 teaspoon Pepper
One half teaspoon Garlic, minced
One half cup Orange marmalade, divided
One half cup Water
1/3 cup Low sodium 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 4050 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 510 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 eatlf.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)