Pork with Orange-Mustard Sauce

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This is a fairly sweet dish with sharp citrus notes, so a spicy Alsatian Gewürztraminer or German Kabinett-quality Riesling is definitely the best choice.
4 servings (serving size: 3 ounces pork and 2 tablespoons sauce)


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1 cup low-salt chicken broth
1 cup Gewürztraminer or other white wine
1 tablespoon orange marmalade
1 teaspoon Dijon mustard
1/4 teaspoon cornstarch
2 (1/2-pound) pork tenderloins
1/4 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon olive oil
Vegetable cooking spray


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 1 minute, stirring constantly. 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°, turning pork every 10 minutes. Cut into 1/4-inch-thick slices. Serve pork with sauce.

Created date

April 2004

Nutritional Information

Calories 177
Caloriesfromfat 29 %
Fat 5.7 g
Satfat 1.7 g
Monofat 2.8 g
Polyfat 0.7 g
Protein 25.2 g
Carbohydrate 5.1 g
Fiber 0.0 g
Cholesterol 79 mg
Iron 1.9 mg
Sodium 268 mg
Calcium 16 mg