Dijon Pork Tenderloin with Marmalade Rice

• 2 tablespoons Dijon mustard (lowest sodium available)
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried, crushed
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled
• 2 teaspoons cider vinegar
• 1/4 teaspoon pepper
• 1 1-pound pork tenderloin, all visible fat discarded
• 1 1/4 cups Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth
• 2 tablespoons all-fruit orange marmalade
• 1 cup uncooked instant brown rice

1. Preheat the oven to 350F.
2. In a small bowl, stir together the mustard, rosemary, oregano, vinegar, and pepper.
3. Using a pastry brush or spoon, brush over the pork.
4. Transfer the pork to an 8-inch square nonstick baking dish.
5. Roast for 40 to 45 minutes, or until the pork registers 150F on an instant-read thermometer, or is slightly pink in the very center.
6. Remove from the oven and let the pork stand in the baking dish for about 10 minutes to continue cooking.
7. It will reach about 160F.
8. Slice the pork crosswise.
9. 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.
10. Stir in the rice.
11. Reduce the heat and simmer, covered, for 10 minutes, or until the liquid is absorbed and the rice is tender.
12. Serve the pork slices on the rice.
13. (Per serving)
14. Calories: 270
15. Total fat: 6.5g
16. Saturated: 2.0g
17. Trans: 0.0g
18. Polyunsaturated: 1.0g
19. Monounsaturated: 2.5g
20. Cholesterol: 75mg
21. Sodium: 219mg
22. Carbohydrates: 24g
23. Fiber: 1g
24. Sugars: 5g
25. Protein: 28g
26. Calcium: 18mg
27. Potassium: 438mg
28. 1 starch
29. 1/2 fruit
30. 3 lean meat

rosemary, fresh oregano, cider vinegar, pepper, pork tenderloin, chicken broth, allfruit orange marmalade, brown rice

Taken from www.epicurious.com/recipes/food/views/dijon-pork-tenderloin-with-marmalade-rice-392074 (may not work)