Marmalade-Glazed Pork Tenderloin

A delicious addition to your Easter dinner! Marinade overnight, and bake or grill it the next day.

Ingredients:

• 3/4 cup orange marmalade (175 mL)
• 2 Tbsp Dijon-style mustard (30 mL)
• 1 Tbsp canola oil (15 mL)
• 3 cloves garlic, minced
• 2 Tbsp finely chopped fresh rosemary (30 mL)
• 2 pork tenderloins (each about 10oz/300g)

Instructions:

1. Prepare the marinade in a small microwaveable bowl, microwave marmalade, mustard and canola oil, uncovered, on Medium (50%) power for 1 to 2 minutes, or until marmalade is melted. Stir in garlic and rosemary.

2. In a resealable plastic freezer bag set in bowl, combine marinade and pork. Refrigerate for at least 4 hours or for up to 2 days, turning occasionally. Drain and discard marinade.

3. Preheat oven to 400 F (200 C). Place pork tenderloins in prepared baking pan so they are not touching. Bake in preheated oven for 25 to 30 minutes, or until meat thermometer reaches 160 F (70 C) or just a hint of pink remains inside. Let stand for 5 minutes, covered lightly with foil, before serving. Slice across the grain.

Yield: 4 servings.

Tips:

• To prevent the thin tip of pork tenderloin from drying, turn it under before baking. Tenderloin can be frozen in the marinade for up to 2 months, thawed in the refrigerator overnight and then grilled.

Variations:

• If you're short of time, cut tenderloin into slices 1 inch (2.5 cm) thick and grill for 6 to 8 minutes on each side or until just a hint of pink remains inside. Avoid over cooking. Cooking time will be much shorter if you're using an indoor contact grill. Check manufacturer's instructions.
• For a sweet ginger flavour, add 1 Tbsp (15 mL) grated fresh gingerroot with the garlic and rosemary.
• Substitute grilling beef steak, pork loin chops or skinless boneless chicken breasts for the tenderloin.

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