Submitted by: Pamela Reed - winner of the WaldoWard.com Recipe Contest
" This dish will make any occasion special."
Ingredients: 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
Directions: 1Preheat oven to 350F degrees.
2Season loin with salt, pepper, rosemary. Place in shallow roasting pan with wine. Cook, basting occasionally, for 1 hour.
3Remove 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.
4Let meat rest about 15 minutes before slicing and serving with pan drippings.