Tangerine Rosemary Pork Tenderloin

 Tangerine Rosemary Pork Tenderloin (inspired by Britta Maslyk)

1 pork tenderloin (about 1 1/2 - 2lbs.)

2 Tbsp. Extra Virgin Olive Oil

1/4 tsp salt

1/4 tsp. freshly ground pepper

1/3 of a jar Just Jan’s Tangerine Marmalade

1/2 tsp. Dijon mustard

3 cloves minced garlic

1/2 tsp. fresh (or dried) rosemary

Optional- 1/2 tsp lemon zest

Directions:

Salt and pepper the pork tenderloin then coat with the dijon mustard. Brown in a hot skillet on medium high heat for 5 minutes on each side.

While the pork is browning, mix together the Just Jan’s Tangerine Marmalade, minced garlic, lemon zest and rosemary. After the pork is nicely browned, coat it with the marmalade mixture and return to pan.

Cover the skillet and place in a 425 degree oven for about 15-17 min. Internal temp of the pork should be 145 degrees. After you remove the pan from the oven let the meat sit for at least 5 minutes before slicing.

Any vegetable you have on hand is great roasted along side the pork in the hot oven making this meal super quick. We roasted sweet potatoes and added an arugula side salad with a Just Jan’s Kadota Fig Spread vinaigrette.