Dijon Pork Tenderloin With Marmalade Rice Recipes

ROAST PORK TENDERLOIN WITH DIJON SAUCE

Steps:

• Preheat oven to 400° F. Line a baking sheet with foil.
• Combine dijon mustard and 1 tablespoon olive oil in a small bowl. Brush over pork tenderloin and season with salt & pepper.
• Heat 1 tablespoon olive oil in a large pan over medium-high heat. Brown the pork evenly, about 2-3 minutes per side, and transfer to the prepared baking sheet. Cook 18-20 minutes or until a thermometer reads an internal temperature of 145° F.
• While pork is cooking, add butter and garlic to the same pan and cook 1 minute or until garlic is fragrant. Add chicken broth and scrape up any brown bits.
• Stir in cream, mustard powder, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer until thickened, about 8-10 minutes. Remove from heat.
• Remove pork from the oven and rest for 5 minutes. Slice and serve with mustard sauce.

PORK TENDERLOIN WITH MARMALADE SAUCE

Steps:

• Preheat oven to 400 degrees.
• In small bowl combine mustard, garlic, rosemary and pepper.
• Completely cover each tenderloin with mixture.
• Form roast of uniform thickness and tie with string.
• Bake for 50-60 minutes .
• Combine marmalade, stock, ginger and soy sauce in small saucepan.
• Heat to boiling.
• Mix cornstarch with water to form thick paste and add it to the sauce.
• Stir until sauce thickens.
• Slice the pork and serve with the sauce.

DIJON PORK TENDERLOIN WITH MARMALADE RICE

Steps:

• Preheat the oven to 350°F.
• In a small bowl, stir together the mustard, rosemary, oregano, vinegar, and pepper. Using a pastry brush or spoon, brush over the pork. Transfer the pork to an 8-inch square nonstick baking dish.
• Roast for 40 to 45 minutes, or until the pork registers 150°F on an instant-read thermometer, or is slightly pink in the very center. Remove from the oven and let the pork stand in the baking dish for about 10 minutes to continue cooking. It will reach about 160°F. Slice the pork crosswise.
• When you remove the pork from the oven, put the broth and marmalade in a medium saucepan and bring to a boil over high heat. Stir in the rice. Reduce the heat and simmer, covered, for 10 minutes, or until the liquid is absorbed and the rice is tender. Serve the pork slices on the rice.
• Nutrition information
• (Per serving)
• Calories: 270
• Total fat: 6.5g
• Saturated: 2.0g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 2.5g
• Cholesterol: 75mg
• Sodium: 219mg
• Carbohydrates: 24g
• Fiber: 1g
• Sugars: 5g
• Protein: 28g
• Calcium: 18mg
• Potassium: 438mg
• Dietary Exchanges
• 1 starch
• 1/2 fruit
• 3 lean meat

MARMALADE PORK TENDERLOIN

Steps:

• Preheat oven to 425 degrees F.
• Sprinkle the pork with 1/2 teaspoon salt and pepper.
• Place on a rack in a shallow roasting pan. Bake, uncovered, for 15 minutes.
• Combine marmalade, water, ginger and remaining salt; spoon over pork Bake 10-15 minutes longer or until a meat thermometer reads 145 degrees F.
• Let stand for 10 minutes before slicing.