| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Pork tenderloin |
| Vegetable cooking spray | ||
| 1 | c | Water |
| 1/4 | c | Honey |
| 1 1/2 | ts | Ground cinnamon |
| 2 | ts | Peeled grated gingerroot |
| 1 | ts | Grated orange rind |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | ts | Cornstarch |
| 1/4 | c | Unsweetened orange juice |
| 1 | c | Orange sections, (3 oranges) |
INSTRUCTIONS
Trim fat from pork; place pork on a rack coated with cooking spray. Pour 1 cup water into a shallow roasting pan; place rack in pan. Combine honey and next 5 ingredients in a small bowl, and brush over pork. Insert a meat thermometer into the thickest part of pork. Bake at 400 deg for 30 minutes or until meat thermometer registers 160 deg. Remove pork from rack; set aside, and keep warm. Place cornstarch in a small saucepan. Gradually add orange juice, blending with a wire whisk. Pour roasting pan drippings into pan; bring to a boil, and cook 1 minute. Remove from heat, and gently stir in orange sections. Cut pork into 1/2-inch-thick slices. Yield: 6 servings (serving size: 3 ounces pork and 1/4 cup sauce). Per serving: 198 Calories; 4g Fat (18% calories from fat); 24g Protein; 16g Carbohydrate; 74mg Cholesterol; 148mg Sodium Serving Ideas : Serve with orange sauce. Recipe by: Cooking Light, Jan/Feb 1993, page 74 Posted to MC-Recipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.
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