| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
German |
Meats |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Low-salt chicken broth |
| 1 |
c |
Gewurztraminer or other white wine |
| 1 |
tb |
Orange marmalade |
| 1 |
ts |
Dijon mustard |
| 1/4 |
ts |
Cornstarch |
| 2 |
|
Pork tenderloins, (1/2-pound) |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 1 |
ts |
Olive oil |
|
|
Vegetable cooking spray |
|
1 |
minute, stirring constantly. |
INSTRUCTIONS
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
Pour mixture into a bowl; set aside, and keep warm.
Trim fat from tenderloins; sprinkle with salt and pepper.
Heat olive oil in skillet coated with cooking spray over medium heat until
hot. Add pork; cook 30 minutes or until a meat thermometer inserted in
thickest part of pork registers 160 degrees, turning pork every 10 minutes.
Yield: 4 servings. (serving size: 3 ounces pork and 2 tablespoons sauce).
Per serving: 205 Calories; 5g Fat (27% calories from fat); 27g Protein; 5g
Carbohydrate; 74mg Cholesterol; 341mg Sodium
Serving Ideas : Serve pork with sauce.
NOTES : This is a fairly sweet dish with sharp citrus notes, so a spicy
Alsatian Gewurztraminer or German Kabinett-quality Riesling is definitely
the best choice. To serve, cut into 1/4-inch-thick slices.
Recipe by: Cooking Light, Jan/Feb 1995, page 78
Posted to MC-Recipe Digest V1 #432 by igor@digex.net on Jan 28, 1997.
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