Marmelo-Glazed Pork Tenderloin

Marmelo is the Portuguese word for quince; the term marmalade is derived from this word. Here is a great way to enjoy our Quince-Lemon Marmalade--besides just savoring it on toast. When combined with herbs, garlic, and mustard, it creates a glossy glaze for the meaty pork.


6 servings (serving size: about 3 ounces)

Recipe from

Cooking Light

Nutritional Information

Calories 190
Caloriesfromfat 25 %
Fat 5.2 g
Satfat 1.8 g
Monofat 2.1 g
Polyfat 0.5 g
Protein 23 g
Carbohydrate 12 g
Fiber 0.3 g
Cholesterol 65 mg
Iron 1.5 mg
Sodium 404 mg
Calcium 15 mg


1 tablespoon Dijon mustard
2 teaspoons chopped fresh rosemary
2 garlic cloves, minced
2 (3/4-pound) pork tenderloins, trimmed
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper


Preheat oven to 400°.

Combine first 4 ingredients, stirring until well blended. Sprinkle pork evenly with salt and pepper. Place pork on a baking sheet lined with foil. Brush half of marmalade mixture evenly over pork. Bake at 400° for 20 minutes. Brush remaining marmalade mixture over pork; bake an additional 5 minutes or until a thermometer registers 155° or until desired degree of doneness. Let stand 5 minutes before serving.

Dana McCauley,

Cooking Light

October 2005
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