| 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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