Horseradish-seasoned pork topped with a tangy orange marmalade.

Difficulty Rating: Easy

Nutritional Highlights: Pork tenderloin is just as lean as boneless, skinless chicken breast with only 2.98 grams fat in a 3-ounce serving.

Recipe From: Illinois Farm Bureau Partners


  • 1 cup orange marmalade
  • 2 tablespoons horseradish
  • ¼ teaspoon ground coriander
  • ¼ teaspoon allspice
  • ½ cup breadcrumbs
  • 1 pork tenderloin
  • salt and pepper
  • 1 teaspoon oil
  • ¼ cup green onion, chopped
  • ¼ cup cilantro, chopped


  1. Preheat oven to 350 degrees.
  2. Mix the marmalade with the horseradish and ground spices. Mix half of marmalade mixture with the breadcrumbs. Set both aside.
  3. Season the pork with salt and pepper. Add oil to a hot skillet and sear all sides of meat. Remove pork, and coat with the breadcrumb mixture.
  4. Place pork in a lined roasting pan and roast in the oven until the internal temperature is 145 degrees, about 25 minutes depending upon the size of the tenderloin.
  5. Cool pork for 10 minutes before serving. Heat the additional marmalade mixture and stir in green onions. Spoon marmalade over the pork tenderloin when serving, and top with cilantro.
Recipe From: Farm Flavor -

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