Pork Tenderloin with Citrus Glaze
12 oz 375 g pork tenderloin, patted dry
2 tbsp 30 ml orange marmalade
(use 1/4 cup cranberry juice and 1/4 tsp grated orange zest
1 small 1 small russet potato, cut into wedges, roasted with 1 tsp olive oil and 1/4 tsp dried rosemary and pepper
1 cup 250 ml broccoli, steamed
1/4 cup 70 ml red pepper, sliced, steamed
1. Preheat oven to 375 F (190 C). Line a medium baking dish with foil and spray with nonstick cooking spray.
2. Place tenderloin in dish; brush top and sides with marmalade. Cook for 30-35 minutes or until meat thermometer reegisters 160 F (70 C). Let rest for 5 minutes. Slice into 1/4 inch (1 cm) slices.
3. Serve with roasted sweet potatoes and steamed broccoli.