Marmalade Pork Tenderloin Marmalade Pork Tenderloin

Marmalade Pork Tenderloin | Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Maya Visnyei

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



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


  • Iron 13
  • Folate 11
  • Calcium 4
  • Vitamin A 97
  • Vitamin C 7
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Lunch & Dinner

Marmalade Pork Tenderloin