Recipe for Pork With Orange-Mustard Sauce


1 cup low-salt chicken broth
1 cup gerwurztraminer or other white wine
1 tablespoon orange marmalade
1 teaspoon dijon mustard
1/4 teaspoon cornstarch
2 1/2 each pork tenderloins
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 vegetable cooking spray
1 teaspoon olive oil
1 orange marmalade


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 2/3 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 1/4-inch thick slices. Serve with the sauce. Makes 4 servings (3 ounces of pork and 2 tablespoons of sauce).

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