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Festive Pork




Source of Recipe


Internet


List of Ingredients




Serves: 4

1 pork tenderloin (3/4 lb.), trimmed
1 T. olive or vegetable oil
1/2 c. 'lo-sodium' beef broth, 'divided'
2 T. dried cranberries
1-1/2 tsp. Dijon mustard
1 T. orange juice concentrate
1 tsp. cornstarch



Recipe



Cut tenderloin into 12 slices; flatten to 1/4-in. thickness. Brown in oil in a skillet over medium heat. Add 1/4 c. beef broth; cover and simmer for 5-10 minutes or until meat is no longer pink. Remove meat to a serving dish and keep warm.

Add cranberries, mustard and remaining broth to the skillet. Combine orange juice concentrate and cornstarch until smooth; gradually add to broth mixture, stirring constantly. Bring to a boil; cook and stir for 1-2 minutes. Pour over pork.

NUTRITIONAL ANALYSIS: One serving equals 162 calories, 92 mg sodium, 50 mg cholesterol, 5 gm carbohydrate, 19 gm protein, 7 gm fat. DIABETIC EXCHANGES: 3 lean meat, 1/2 fruit