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.