By sexyswamprat

  • 1 cup Broth, chicken, low sodium, canned

  • 1 cup white wine (Gewurztraminer)

  • 1 tbsp Marmalade, orange

  • 1 tsp dijon mustard

  • 1/4 tsp cornstarch

  • 1 lb Pork, tenderloin, lean, raw (2, 1/2 pound each)

  • 1/4 tsp salt

  • 1/4 tsp white pepper

  • 1 tsp olive oil

  • 1 cooking spray

  1. Pour broth and wine in a frying pan and heat over high heat for 10 minutes or until liquid is reduced to 2/3 cup.

  2. Whisk together marmalade, mustard, and cornstarch and whisk into wine and broth. Bring to a boil and cook 1 minute, stirring continually.

  3. Cut off excess fat from pork and season with sat and pepper.

  4. Pour oil in a frying pan coated with cooking spray and heat over medium heat. Lay pork in pan and cook 30 minutes, or until a meat thermometer reads at least 160 degrees F, flip pork every 10 minutes.

  5. Let pork rest 10 minutes before slicing.

  6. Serve sauce with pork.

Nutritional Facts

Calories 222.6
Total Carbs 6.1g
Dietary Fiber 0.1g
Sugars 3.6g
Total Fat 4.3g
Saturated Fat 1.2g
Unsaturated Fat 3.1g
Potassium 572.6mg
Protein 28.2g
Sodium 267.3mg
Dietary Exchanges
2 1/2 Meat

dinner pork b vitamins iron stovetop

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