Heat a small non-stick skillet over medium heat. Add Becel® Buttery Taste margarine, shallot and garlic and cook, stirring occasionally for 4 minutes or until softened. Remove from heat and stir in marmalade, orange juice, Dijon, black pepper and rosemary; set aside.
Place pork tenderloin on a small rimmed baking pan lined with foil. Pour half of marmalade mixture over the tenderloin. Roast in oven for 10 minutes. Baste pork with remaining marmalade mixture; return to oven and roast for another 10 to 15 minutes or until internal temperature reaches 155 degrees F -160 degrees F (68 degrees C - 71 degrees C) with a meat thermometer. Remove from oven; tent loosely with foil for 5 to 10 minutes. Slice and serve.