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

How to Make It

Step 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.

Step 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.

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