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Country Kitchen
July 9, 2008 Previous Recipe | Next Recipe
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ROAST PORK TENDERLOIN
GOLDEN GRILLED HAM
BEANS AND SAUSAGE
EASY BAKED CORN
LUNCH-BOX SANDWICHES
HAM AND CORN CHOWDER
APRICOT GLAZED PORK KABOBS
ROAST PORK TENDERLOIN

2 tablespoons melted butter
1 tablespoon dried whole rosemary
1 tablespoon dried whole thyme
1 large clove garlic, minced
2 (1- to 1 1/2-pound) pork tenderloins
1/3 cup orange marmalade
2 tablespoons brandy

Combine first four ingredients. Brush tenderloins with butter mixture. Place tenderloins, fat side up, on
rack in a shallow roasting pan. Insert meat thermometer into thickest part of meat, making sure it does not
touch fat. Drizzle remaining butter over roasts. Bake at 375 degrees for 15 to 20 minutes. Combine marmalade and brandy. Brush over roast. Bake an additional 15 to 20 minutes or until meat thermometer registers 160 degrees, 20 to 30 minutes cooking time per pound.





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