A rich and flavorful marinade, including blackberry preserves, dry white wine, fresh rosemary, and Dijon mustard, dresses up roasted pork tenderloin. Fresh green beans make a simple, healthy side dish.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Place tenderloin in resealable plastic bag set in shallow dish. For marinade, in bowl whisk together preserves, wine, balsamic vinegar, olive oil, mustard, garlic, soy sauce, 1 teaspoon orange peel, and rosemary. Pour marinade over pork; seal bag. Marinate, refrigerated, 2 to 5 hours, turning bag occasionally.

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  • Preheat oven to 425 degrees F. Drain pork, reserving marinade. Place meat on rack in shallow roasting pan. Roast 35 to 45 minutes or until slightly pink in center (155 degrees F).

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  • Meanwhile, for sauce, in small saucepan bring reserved marinade to boiling; reduce heat. Simmer, uncovered, 5 minutes. Slice pork; serve with sauce and green beans. Top with additional orange peel. Makes 6 servings.

Nutrition Facts

221 calories; total fat 7g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 74mg; sodium 244mg; potassium 485mg; carbohydrates 11g; fiberg; sugar 7g; protein 24g; trans fatty acidg; vitamin aIU; vitamin c 2mg; thiamin 1mg; riboflavinmg; niacin equivalents 8mg; vitamin b6 1mg; folatemcg; vitamin b12 1mcg; calcium 10mg; iron 1mg.

Reviews (1)

19 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
03/01/2016
Delicious - I added fresh blackberries to the marinade when it is cooking down to sauce.