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Orange-Rosemary Glazed Pork Tenderloin

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"This is a quick and easy recipe to prepare, with only 4 ingredients. Serve with roasted potatoes or rice and a light salad."
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35 m servings 184 cals
Original recipe yields 4 servings


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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Heat a small non-stick skillet over medium heat. Add Becel® Buttery Taste margarine, shallot and garlic and cook, stirring occasionally for 4 minutes or until softened. Remove from heat and stir in marmalade, orange juice, Dijon, black pepper and rosemary; set aside.
  3. Place pork tenderloin on a small rimmed baking pan lined with foil. Pour half of marmalade mixture over the tenderloin. Roast in oven for 10 minutes. Baste pork with remaining marmalade mixture; return to oven and roast for another 10 to 15 minutes or until internal temperature reaches 155 degrees F -160 degrees F (68 degrees C - 71 degrees C) with a meat thermometer. Remove from oven; tent loosely with foil for 5 to 10 minutes. Slice and serve.


  • * Becel® Gold in Quebec

Nutrition Facts

Per Serving: 184 calories; 5.1 g fat; 9.9 g carbohydrates; 23.8 g protein; 74 mg cholesterol; 106 mg sodium. Full nutrition

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