Preheat oven to 425 degrees F (220 degrees C).
Add Salt (1/4 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon) to the Pork Tenderloin (1), then coat with Dijon Mustard (1/2 teaspoon). Brown with Extra-Virgin Olive Oil (2 tablespoon) in a hot skillet on medium high heat for 5 minutes on each side.
While the pork is browning, mix together Just Jan’s® Tangerine Marmalade (6 ounce), Garlic (3 clove), Lemon (1/2 teaspoon), and Fresh Rosemary (1/2 teaspoon). After the pork is nicely browned, coat it with the marmalade mixture and return to pan.
Cover the skillet and place in the oven for about 15 to 17 min. Internal temp of the pork should be 145 degrees F (64 degrees C).
After you remove the pan from the oven, let the meat sit for at least 5 minutes before slicing. Any vegetable you have on hand is great roasted alongside the pork in the hot oven making this meal super quick.
We roasted sweet potatoes and added an arugula side salad with a Just Jan’s Kadota Fig Spread vinaigrette. Serve and enjoy!