Submitted by: Pamela Reed - winner of the Recipe Contest

This dish will make any occasion special."

1 3.5 lb boneless pork tenderloin
  1 Tbsp chopped fresh rosemary
  1 cup dry white wine
  3/4 cup E. Waldo Ward & Son Tangerine Marmalade
Salt and Pepper, to taste

Preheat oven to 350F degrees.

2 Season loin with salt, pepper, rosemary.  Place in shallow roasting pan with wine.  Cook, basting occasionally, for 1 hour.

3 Remove pan from oven.  Take 3 Tbsp of the pan juices, mix it with the marmalade and pour the mixture over the loin.  Return roast to oven and continue to cook for about another 30 minutes (until temperature reads 150-160F), basting with pan juices about every 10 minutes.

4 Let meat rest about 15 minutes before slicing and serving with pan drippings.

Serves 6-8 people