Source: dLife

A sweet orange glaze tops off these tender pork tenderloins.

Servings

1 lb Pork, tenderloin, lean, raw
0.5 tsp black pepper
0.25 tsp salt
2 tsp olive oil , divided
1 cooking spray
1 tbsp minced garlic
0.5 cup Wine, red, Sangiovese, 5 fl ounce serving
0.5 tsp dried rosemary , crumbled
2 tbsp tomato paste
0.75 cup fat free reduced sodium chicken broth
0.25 cup orange juice

1 Cut excess fat from pork and slice into 1-inch thick pieces.
2 Arrange pork between 2 layers of plastic wrap. Using a meat mallet or heavy rolling pin, pound each piece to 1/2 inch thickness.
3 Season both sides of pork with salt and pepper.
4 Pour 1 teaspoon oil in a cooking spray coated frying pan and heat over medium-high heat. Lay pork in pan and cook 3 minutes per side or until fully cooked.
5 Remove pork from pan and reserve.
6 Heat the other teaspoon of oil in the same frying pan and sauté garlic for 45 seconds.
7 Mix in wine and rosemary; scrape bottom of pan to release any browned bits.
8 Stir in tomato paste and cook 2 minutes.
9 Pour in broth and orange juice and cook 6 minutes or until sauce is thick.
10 Spoon sauce over pork.

Any citrus juice will liven up this sauce.