Combine first 5 ingredients, stirring well with a whisk. Reserve 2 tablespoons marmalade mixture. Heat an ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with salt and pepper. Add pork to pan; cook 5 minutes or until browned. Turn pork over; brush with 1/4 cup marmalade mixture. Bake at 350° for 10 minutes. Turn pork over; brush with 1/4 cup marmalade mixture. Bake an additional 10 minutes or until a thermometer registers 150°. Remove pork from pan; brush with reserved 2 tablespoons marmalade mixture. Let stand 10 minutes; slice.
The flavor was good but I was disappointed that the glaze didn't really "glaze". It stayed a very thin juice. In addition, I baked it in the oven per the directions but after the 20 minutes found that the internal temp didn't even read on my meat thermometer it was still so low. I turned and basted it a third time and left it to bake an additional 10 minutes and still nothing. I turned and basted it a fourth time and left it to bake ANOTHER 10 minutes and tried again. This time the internal temp read at only 130 degrees. At this point, after baking it for twice as long as directed I was convinced it was my thermometer that was the problem. I pulled it and let it sit as directed but when I finally sliced into it, my fears were well founded. It was still more pink than pork should be and I end up having to finish it on the grill.
Dear Cooking Light, shouldn't the serving be 4, 4 oz servings. 16 oz is a pound, right? I am confused by the math on the calories per serving.
Overall very good but the sauce did not turn to glaze. Will probably reduce it if I make again.
Thank you for making it so convenient to cook healthy!