Roast Pork Tenderloin
|Butter/Margarine||2 Tablespoon, melted|
|Dried rosemary||1 Teaspoon, crushed|
|Dried thyme||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Pork tenderloins||3 Pound (Two 1-1 1/2 Pound Pieces)|
|Orange marmalade||1⁄3 Cup (5.33 tbs)|
Combine first 4 ingredients; brush tenderloins with butter mixture.
Place tenderloins, fat side up, on rack in a shallow roasting pan.
Insert meat thermometer into thickest part of meat, making sure it does not touch fat.
Drizzle remaining butter mixture over meat.
Bake at 375° for 15 to 20 minutes.
Combine marmalade and brandy; brush over roast.
Bake an additional 15 to 20 minutes or until meat thermometer registers 160° (20 to 30 minutes per pound).