Sunday, November 8, 2009

Marmalade-Mustard Pork Tenderloin

I do not like the taste of pork (the exception is bacon). So whenever I make it, I choose strong flavors to cover up the meat taste. Tonight's pork tenderloin (I prefer this cut as opposed to a pork roast) was roasted in a combination of Dijon mustard and orange marmalade. This combination gave the meat a sweet-but-not-too-sweet flavor. Orange is a nice complement to pork. I served the tenderlone (as Granny Hunt called it) with Roasted Brussels Sprouts With Bacon and roasted fingerling potatoes. Enjoy!

Marmalade-Mustard Pork Tenderloin
1 package pork tenderloins
Salt and pepper
Country-style Dijon mustard
Herbes de Provence
1 jar orange marmalade
1 Tbsp. water
2 onions, thickly sliced

1. Remove pork tenderloins from package; sprinkle with salt and pepper, and spread Dijon mustard on outside of meat. Use kitchen string to tie tenderloins together. Spread Dijon mustard on outside of meat, and sprinkle with herbs de Provence. Combine marmalade and water in a glass measuring cup; microwave for 1 minute or until marmalade melts.
2. Place onion slices on bottom of roasting pan. Place tenderloin on top of onions. Pour marmalade over tenderloin.
3. Bake at 350° for 1 hour. Remove from oven, and allow to rest 10 minutes before slicing. Serve with pan drippings, if desired.

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