Pork With Orange-mustard Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Low-salt chicken broth,
2 1/2 each: Pork tenderloins,
1 cup: 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,
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 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
Source from luhu.jp
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
Source from luhu.jp