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Marmelo-Glazed Pork Tenderloin

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.

Cooking Light OCTOBER 2005

  • Yield: 6 servings (serving size: about 3 ounces)


  • 1/2 cup Quince-Lemon Marmalade
  • 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.

Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 25%
  • Fat: 5.2g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 23g
  • Carbohydrate: 12g
  • Fiber: 0.3g
  • Cholesterol: 65mg
  • Iron: 1.5mg
  • Sodium: 404mg
  • Calcium: 15mg

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Marmelo-Glazed Pork Tenderloin recipe