- 1 teaspoon Becel® Buttery Taste margarine
- 1 small shallot, minced
- 1 large clove garlic, minced
- 2 tablespoons orange marmalade
- 1/4 cup orange juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground black pepper
- 1 teaspoon fresh rosemary, finely chopped
- 1 pound pork tenderloin, trimmed of fat
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.