Mustard Orange Pork Tenderloin

By á-1244

Ingredients

• 12 oz pork tenderloin
• 1/2 c apricot preserves or orange marmalade
• 3 T dijon mustard
• 2 c sliced mushrooms
• 1/2 c sliced green onions
• 2 T orange juice

Preparation

Step 1

Heat oven to 425. Trim fat from meat. Place meat on a rack in a shallow roasting pan. Insert a meat thermometer into the center of the meat. Roast, uncovered in oven for 10 min. Meanwhile, in a small bowl, stir tog preserves and mustard. Spoon half of the mustard mixture over the meat. Set the remaining mustard mixture aside. Roast for 15-20 min more or until the meat therm registers 155. Transfer to a warm platter and cover with foil. Let stand for 10 min before slicing.
Meanwhile, coat a med saucepan with pAM. aDD MUSHROOMS AND GREEN ONIONS cOOK AND STIR 2-3 MIN OR UNTIL MUSHROOMS ARE TENDER. sTIR IN REMAINING MUSTARD MIXTURE AND ORANGE JUICE. cOOK AND STIR UNTIL HEATED THROUGH. tO SERVE, CUT MEAT IN THIN SLICES AND SPOON MUSHROOM MIXTURE OVER MEAT.