Tuesday, February 9, 2016

Orange-Roasted Pork Tenderloin

Joan decided to put her new Mr. Food cookbook, Hello Taste, Goodbye Guilt! to work for the dinner hour. She served the pork with Swiss chard and sweet potato.


2    (3/4-pound) pork tenderloin, well-trimmed
1/4     teaspoon salt
1/4    cup sugar-free orange marmalade
1    tablespoon spicy brown mustard

  1. Preheat oven to 350˚F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. Place tenderloin in prepared baking dish and season with salt.
  3. In a small bowl, combine marmalade and mustard and brush over tenderloin.
  4. Bake 35 to 40 minutes or until internal temperature is 145˚F and pork is slightly pink, basting occasionally with pan juices. Slice and serve.
Serves: 6

Observation - Cooking with mustard gives lots of flavor without lots of calories or fat. When it comes to mustard, there are many varieties, so try incorporating different ones into your routine.

Other Pork recipes:

Mediterranean Pork Tenderloin

Hearty Winter Pork Stew

Pork Chops with Apples & Stuffing

Rush-hour Pork Stir-fry

Pork and Squash Chili

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