Recipe(tried): Orange Pork Tenderloin

This is our new favorite...and the leftovers make great sandwiches:

Orange Pork Tenderloin
Recipe By: Trim & Terrific American Favorites by Holly Clegg

2 one pound pork tenderloins
1/4 cup Dijon mustard
1/4 cup green onions -- sliced
1 teaspoon dried rosemary
1 teaspoon dried tarragon
1/8 teaspoon pepper
1/2 teaspoon garlic -- minced
1/2 cup orange marmalade -- divided
1/2 cup water
1/3 cup low sodium chicken broth

Trim fat from tenderloins. Cut them lengthwise down the center,cutting halfway through the meat but not cutting all the way through. In a small bowl, combine the mustard, green onions, rosemary, tarragon, pepper & garlic. Spread the mustard mixture on the cut surfaces of the tenderloin. Reshape the tenderloin & tie, if desired. Place it on a rack in a shallow roasting pan & brush with 4 tbsp of the marmalade.
Bake at 400F for 40-50 min until tender, or until a meat thermometer registers 160F. For the sauce, combine the remaining 4 tbsp marmalade, water & broth in a small saucepan. Bring to a boil, then reduce the heat. Simmer 5-10 minutes, or until thickened. To serve, slice the tenderloin & spoon the sauce over.