Marmalade Pork Tenderloin Recipe
Marmalade Pork Tenderloin Recipe photo by Taste of Home

Marmalade Pork Tenderloin Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 5 min. Bake: 25 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 5 min. Bake: 25 min. + standing
MAKES: 6 servings

Ingredients

  • 2 pork tenderloins (about 1 pound each)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 3/4 cup orange marmalade
  • 1 tablespoon water
  • 1-1/2 teaspoons ground ginger

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.

Directions

  1. Sprinkle the pork with 1/2 teaspoon salt and pepper. Place on a rack in a shallow roasting pan.
  2. Bake, uncovered, at 425° for 15 minutes. Combine marmalade, water, ginger and remaining salt; spoon over pork. Bake 10-15 minutes longer or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 6 servings.
Originally published as Marmalade Pork Tenderloin in Quick Cooking September/October 2004, p36

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Marmalade Pork Tenderloin

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 9, 2012

"Quick easy and delicious!"

MY REVIEW
Reviewed Aug. 2, 2011

"My husband isn't a fan of Pork but absolutely loved this recipe. It was delicious."

MY REVIEW
Reviewed Dec. 4, 2010

"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."

MY REVIEW
Reviewed Dec. 21, 2009

"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."

MY REVIEW
fed
Reviewed Nov. 29, 2009

"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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