| | Directions | | Preheat oven to 375°. Place pork loins in roasting pan. Rub with salt and pepper. Sprinkle garlic, ginger, and rosemary over tenderloins. Roast for 20 minutes. Add half of marmalade to wine, basting this over loins several times. Roast 20 more minutes and remove to a warmed platter, tenting with foil. Pour juice from roasting pan into a saucepan. Add the rest of the marmalade and reduce the contents of the pan fro 10 minutes. Serve sauce alongside pork which has been cut into medallions. |
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| Ingredients | | - |  | 3 pork tenderloins 1 lb each |
| - | | 3 cloves garlic, minced |
| - | | 3 tablespoons fresh ginger, chopped |
| - | | 3 tablespoons fresh rosemary, chopped |
| - | | salt and pepper |
| - | | 1 cup orange marmalade |
| - | | 1 cup white wine |
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