Lemon Ginger Pork Tenderloin
- 1 3-pound boneless pork loin
- 2 teaspoons rosemary leaves, finely chopped
- 1 tablespoon fresh ginger, peeled & minced
- 1 cup dry white wine
- 3/4 cup lemon marmalade (orange can be substituted)
- 1 tablespoon unsalted butter (at room temperature)
- Wash and trim all the excess fat from the pork loin. Preheat the oven to 350 degrees F. Place the pork loin in the Roasting Tray, sprinkling it with salt, black pepper, rosemary and ginger. Add white wine into the bottom of the Roasting Tray and cook for 50 minutes; basting is needed. Take the Roasting Tray out from the oven. Use a small bowl to mix marmalade with some pan drippings; pour over the meat. Continue to cook for another 35-45 minutes, basting during the last 15 minutes, or until the internal temperature reaches 150 degrees F-160 degrees F. Slice and serve it with pan juices.
pork loin, rosemary, fresh ginger, white wine, lemon marmalade, unsalted butter
Taken from www.epicurious.com/recipes/member/views/lemon-ginger-pork-tenderloin-51571201 (may not work)