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This delectable pork entree shared by P. Buchanan of Fairfax, Virginia is so easy to prepare. A swift ginger-marmalade sauce lends a touch of sweetness to each tender slice.
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Nutritional Facts 1 serving (5 ounces) equals 188 calories, 3 g fat (1 g saturated fat), 42 mg cholesterol, 347 mg sodium, 27 g carbohydrate, trace fiber, 15 g protein.
Originally published as Marmalade Pork Tenderloin in Quick Cooking September/October 2004, p36
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Aug. 09, 2012 by rosomalley
Quick easy and delicious!
Reviewed on Aug. 02, 2011 by Anita881ksn
My husband isn't a fan of Pork but absolutely loved this recipe. It was delicious.
Reviewed on Dec. 04, 2010 by redplover
Great quick weekday supper. Extra sauce to spoon over - yes and foil to line the roaster - definitely yes!! I used orange juice to thin the glaze instead of water and leftovers make great sandwiches.
Reviewed on Dec. 21, 2009 by jmm123
Super good, super easy! Hardest part is keeping the sauce from sliding off the meat during baking. Heating extra sauce to drizzle over the cooked meat is a good idea.
Reviewed on Nov. 29, 2009 by fed
I made this this evening. It was so so so good we thought. I only made one tenderloin for the 2 of us, but made all the sauce. I heated the extra in the micro and drizzled it overtop of the cooked meat. O, yeah, don't foget to cover the baking sheet with foil!!
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