Pork with Orange-Mustard Sauce
Source of Recipe
adapted from Cooking Light Magazine
List of Ingredients
1 cup low-salt chicken broth
1 cup Gewurztraminer or other white wine
1 tablespoon orange marmalade or all fruit spread
1 teaspoon Dijon mustard
1/4 teaspoon cornstarch
2 pork tenderloins (1/2-pound)
(original calls for 1/4 teaspoon salt )
1/4 teaspoon white pepper
1 teaspoon olive oil
Vegetable cooking spray Recipe
Combine broth and wine in a large nonstick skillet; cook 10 minutes over high heat or until liquid is reduced to 2/3 cup. Combine marmalade, mustard, and cornstarch; stir into wine mixture. Bring to a boil, and cook 1 minute, stirring constantly. Pour mixture into a bowl; set aside, and keep warm.
Trim fat from tenderloins; sprinkle with pepper. Heat olive oil in skillet coated with cooking spray over medium heat until hot (or omit oil and just use broth or less oil for this step). Add pork; cook 30 minutes or until a meat thermometer inserted in thickest part of pork registers 160 degrees, turning pork every 10 minutes.
|
|
member logon
