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Pork with Orange-Mustard Sauce

Yield 4 servings (serving size: 3 ounces pork and 2 tablespoons sauce)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.