Ingredients Jump to Instructions ↓

  1. 1/2 cup orange juice

  2. 1/4 cup sherry or reduced-sodium chicken broth

  3. 2 tablespoons ketchup

  4. 1 tablespoon light corn syrup

  5. 1 teaspoon grated orange peel

  6. 1 pork tenderloin (1 pound), cut into 1/2-inch slices

  7. 1/4 to 1/2 teaspoon dried rosemary, crushed

  8. 1/4 teaspoon salt

  9. 1/8 teaspoon pepper

  10. 1-1/2 teaspoons canola oil

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the orange juice, sherry or broth, ketchup, corn syrup and orange peel; set aside. Flatten pork to 1/4-in. thickness; sprinkle with rosemary, salt and pepper. In a large nonstick skillet, brown pork in oil. Remove and keep warm. Pour juice mixture into the skillet, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until liquid is reduced to 1 cup. Return pork to the pan; cover and simmer for 4-5 minutes or until meat is no longer pink. Yield: 4 servings.


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