Pork à la Marmalade with Mozzarella

Our dietitians' favourite

This delectable recipe features pork tenderloin stuffed with Canadian Mozzarella, brushed with an aromatic sauce of Dijon mustard, orange marmalade and fresh Rosemary. Thin slices of ham cover the meat before baking in the oven. Simple, yet tasty, it’s the perfect meal to serve your guests.

  • Prep: 20 min
  • Cooking: 12 min - 15 min
Yields 6 servings
pork a la marmalade with mozzarella
The delectable recipe presented in this video features pork tenderloin stuffed with Canadian Mozzarella, brushed with an aromatic sauce of Dijon mustard, orange marmalade and fresh Rosemary. Thin slices of ham cover the meat before baking in the oven. Simple, yet tasty, it’s the perfect meal to serve your guests.

Ingredients

  • 2 lb (900 g) pork tenderloin
  • 4 oz (120 g) Canadian Mozzarella sliced
  • 2 tbsp (30 mL) Dijon mustard
  • 2 tbsp (30 mL) orange marmalade
  • 2 tsp (10 mL) fresh rosemary chopped
  • Freshly ground pepper to taste
  • 4 large slices of ham

Preparation

Barbecue method

Preheat barbecue to medium-high heat.

Make a lengthwise cut in each tenderloin, without cutting all the way through, and open like a book. Place slices of cheese on each tenderloin, then close up.

In a bowl, mix the mustard, marmalade, rosemary and pepper. Brush tenderloin with this mustard mixture.

Cover with ham slices so cheese is secured inside. Hold together with toothpicks. Cook on grill for 15-20 minutes, or until meat is cooked through, turning frequently.

Serve with vegetables and grilled orange quarters.

Oven method:

Preheat the oven to 425 °F (220 °C).

Place the prepared pork tenderloins in an oven-safe dish and cook for about 15 minutes, depending on the thickness of the pork and the desired cook.

Tips

The ham can be replaced with prosciutto.

Cheese alternatives: Canadian Provolone, Cheddar or Gouda.

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Nutrition

Nutritional Information

per serving
Energy: 265 Calories
Protein: 38 g
Carbohydrate: 6 g
Fat: 9 g
Fibre: 0.4 g
Sodium: 417 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 11 % / 117 mg
Thiamin: 123 %
Selenium: 108 %
Vitamin B6: 68 %
Vitamin B12: 64 %