Pork with orange-mustard sauce

4 servings

Ingredients

Quantity Ingredient
1 cup Low-salt chicken broth
1 cup Gerwurztraminer or other white wine
1 tablespoon Orange marmalade
1 teaspoon Dijon mustard
¼ teaspoon Cornstarch
2½ each Pork tenderloins
¼ teaspoon Salt
¼ teaspoon Ground white pepper
Vegetable cooking spray
1 teaspoon Olive oil
Orange marmalade

Directions

Combine the broth with the wine in a large nonstick skillet. Cook over high heat for 10 minutes or until the liquid is reduced to ⅔ cup. Combine the marmalade, mustard and cornstarch; stir into the wine mixture. Bring to a boil and cook, stirring constantly, for 1 minute. Pour the mixture into a bowl; set aside and keep warm. Trim the fat from the pork tenderloins. Sprinkle with salt and pepper.

Coat a skillet with vegetable cooking spray, then heat the olive oil in it over medium heat until hot. Add the pork and cook for 30 minutes or until a meat thermometer inserted into the thickest part registers 160F, turning the pork every 10 minutes. Cut the meat into ¼-inch thick slices. Serve with the sauce. Makes 4 servings (3 ounces of pork and 2 tablespoons of sauce). Calories 177 (29% from Fat); Protein 25⅕ g; Fat 5.7 g (Sat 1.7 g, Mono 2⅘ g, Poly 0.7 g); Carbohydrate 5⅒ g; Fiber 0.0 g; Cholesterol 79 mg; Iron 1.9 mg; Sodium 268 mg; Calcium 16 mg. [Spirited Encounters; Recipes by Linda Romanelli Leahy] [Cooking Light; January/February 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 01-06-95

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