Pork Tenderloin With Orange Marmalade

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I couldn't get food.com to accept 1 tbsp plus 1 1/2 tsp coarse grain mustard, so that is why it is on two lines in the ingredient list. hope it's not too confusing!!

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Steps

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Combine the mustard , garlic , rosemary , and black pepper in a small bowl.

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Stir well , and set aside.

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Slice the tenderloins lengthwise to , but not through the center , leaving one long side connected.

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Spread the mustard mixture evenly into the opening of each tenderloin.

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Fold the top sides over the mustard mixture , and tie securely with string at 2 inch intervals.

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Place the tenderloins , seam side down , on a lightly greased rack in a roasting pan.

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Brush each with 1 tbsp marmalade.

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Add water to the pan.

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Bake uncovered , at 400 degrees for 35 minutes or until a meat thermometer inserted in the thickest part of the tenderloins registers 160 degrees.

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Combine the remaining 2 tbsp marmalade and chicken broth in a small saucepan.

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Bring to a boil.

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Reduce heat and simmer.

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Uncovered for 2 to 3 minutes or until thickened.

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To serve , slice the tenderloins , and arrange on a serving platter.

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Spoon the marmalade mixture over the slices.

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Ingredients

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coarse grain mustard, garlic clove, fresh rosemary, black pepper, pork tenderloin, orange marmalade, water, chicken broth