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Orange Pork Tenderloin

1- 1lb. Pork tenderloin
1/8 tsp freshly ground pepper
2 tbsp coarse grained or Dijon mustard
1 clove garlic, minced
2 tbsp sliced green onion
1/3 cup orange marmalade
1/4 tsp dried, crushed rosemary
½ cup water
1/4 tsp dried, crushed tarragon
1/4 cup chicken broth

Preheat oven to 400 degrees. Cut tenderloin lengthwise down the center, cutting halfway but not all the way through the meat. In a small bowl, combine mustard, onion, rosemary, tarragon, pepper and garlic. Stuff the slit in the tenderloin with the mustard and herb mixture. Tie the tenderloin with kitchen twine or non-flavored dental floss to keep it secure during cooking. Place tenderloin on a rack in a roasting pan and brush with two tablespoons of the marmalade. Pour the water in the bottom of the roasting pan and roast for 40 - 45 minutes til tender and center is 140 degrees.

To make the sauce, combine the remainder of the orange marmalade with the chicken broth. Bring to a boil. Reduce heat and simmer for 2 to 3 minutes til thickened. Slice tenderloin and spoon sauce over slices to serve.

Serves 4

Per Serving:
Calories: 335
Fat: 15g
Saturated Fat: 1g
Sodium: 291 mg

Credit: Tonja Greene, R.D., L.D.