Pork Tenderloin With Orange Marmalade

• 1 pork tenderloin (1 lb.)
• 1 1/2 Tbsp. grainy coarse prepared mustard
• 1 clove garlic, minced
• 1/4 tsp. fresh rosemary, finely chopped
• pinch of fresh ground pepper
• 1/4 c. orange marmalade
• 1/2 c. water
• 1/4 c. chicken stock

1. Make a cut lengthwise down the center about halfway through the pork tenderloin.
2. In a small bowl, mix together mustard, garlic, rosemary and black pepper.
3. Spread mixture along the cut surface of the tenderloin.
4. Reshape and tie in several places. Place on rack above roasting pan.
5. Bake in a 400u0b0 oven for 40 to 45 minutes or until internal temperature of meat reaches 160u0b0. Mix together remaining orange marmalade and chicken stock in a small saucepan.
6. Simmer 2 to 3 minutes, until thickened.
7. Spoon sauce over tenderloin and serve immediately.
8. Makes 4 servings, 160 calories, 3 grams of fat per serving.

pork tenderloin, grainy coarse, clove garlic, fresh rosemary, ground pepper, orange marmalade, water, chicken stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941148 (may not work)