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Monday, June 10, 2013

Rosemary-Orange Pork Tenderloin with Marmalade Sauce

I made this last night and man, was it delicious! I highly recommend giving it a shot. Quick, easy, elegant. I took two recipes and combined them, then altered the hybrid, then changed it last minute, so I am happy to say this is 100% me.

Rosemary-Orange Pork Tenderloin with Marmalade Sauce
serves 4

1 1.5lb pork tenderloin
4-5 sprigs rosemary
Zest of one orange
Salt and pepper to taste
1/2 cup Seville orange marmalade
2 tbsp fresh lime juice

Preheat oven to 375. Let your pork sit out while it preheats, too. Line a roasting pan with foil.

Strip your rosemary sprigs and roughly chop up the leaves. Toss together the rosemary, orange, salt and pepper. Rub the mixture into the pork and place the pork in a roasting pan. Drizzle olive oil on the meat and rub that in as well.

Roast for 30-40 minutes until pork is cooked through. Remove the foil but return the pork and juices back to the roasting pan. Place the roasting pan on your largest stovetop burner and turn the heat up to about medium, medium high.

Whisk together the marmalade and lime juice, and add it to the juices. See, originally it was to be a marmalade glaze, but when I saw (and smelled) those mouth-watering juices, I could not just dump them out, so I incorporated them. Stir the sauce quickly and turn the pork to coat it.

When the sauce is bubbling away, it's time to eat. Remove the tenderloin, slice it up and serve. Pour the sauce into a bowl or gravy boat and apply liberally to the yummy pork.

Enjoy! I don't have any pictures because it went that fast.

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