1 pound pork tenderloin
1 1/2 tablespoons mustard
1 clove garlic, minced
1/4 teaspoon fresh rosemary
1/8 teaspoon Creole seasoning
1/4 cup orange marmalade
1/2 cup water
1/2 cup chicken broth

Make a cut lengthwise down the center about halfway through the tenderloin. Mix mustard, garlic, rosemary and Creole seasoning in a small bowl. Stir in half the marmalade. Brush half the mustard mixture over cut surface of tenderloin. Reshape, securing with string or wooden picks.

Place tenderloin in roasting pan on a rack. Brush with remaining mustard mixture. Add water to pan. Bake at 400 degrees F for 40 to 45 minutes or until meat thermometer registers 160 degrees F. Remove from oven and cool slightly. Slice crosswise; place medallions on a serving platter.

Combine remaining marmalade and chicken broth in a small saucepan. Simmer 2 to 3 minutes or until thickened. Spoon sauce over slices and serve immediately.

Makes 5 servings.

Nutritional info per serving: 177 calories; 6g fat; 11g carbs; 19g protein