Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Low-salt chicken broth 2 1/2 ea Pork tenderloins
1 c Gerwurztraminer or other 1/4 t Salt
-white wine 1/4 t Ground white pepper
1 T Orange marmalade Vegetable cooking spray
1 t Dijon mustard 1 t Olive oil
1/4 t Cornstarch 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). Calories 177 (29% from
Fat); Protein 25.2 g; Fat 5.7 g (Sat 1.7 g, Mono 2.8 g, Poly 0.7 g);
Carbohydrate 5.1 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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