The tangy marmalade sauce over pork tenderloin is the perfect combination for this quick and easy weeknight dinner.
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
Preheat oven to 425°F. In large bowl, gently toss together carrots, shallots, nutmeg, 1/4 tsp of the salt and 2 tsp of the oil. Set aside.
Sprinkle pork with remaining salt; rub all over.
In cast-iron or ovenproof skillet, heat remaining oil over medium-high heat; cook pork, turning often, until browned, about 5 minutes. Add carrot mixture to pan; roast until instant-read thermometer inserted sideways in centre of pork reads 155°F, about 15 minutes. Transfer pork to cutting board; tent with foil. Let rest for 5 to 10 minutes before slicing.
Meanwhile, in small saucepan, stir together marmalade, mustard and sage; cook over medium heat, stirring frequently, until slightly thickened and syrupy, 3 to 5 minutes. Set aside.
Toss carrot mixture with skillet juices; return sliced pork to pan. Spoon marmalade sauce over top.
Test Kitchen Technique: Letting the pork rest before adding the marmalade glaze means less glaze will slip off the meat while cooking and stick to the pan.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 434 mg
- Sugars 15 g
- Protein 26 g
- Calories 253
- Total fat 6 g
- Potassium 601 mg
- Cholesterol 61 mg
- Saturated fat 1 g
- Total carbohydrate 24 g
%RDI
- Iron 13
- Folate 11
- Calcium 4
- Vitamin A 97
- Vitamin C 7
