Source: dLife

Pan fried pork tenderloin with a sweet, citrus sauce.

Servings

1 cup low sodium chicken broth
1 cup white wine (Gewurztraminer preferred)
1 tbsp Marmalade, orange
1 tsp dijon mustard
0.25 tsp cornstarch
1 lb Pork, tenderloin, lean, raw (two, 6 ounce pieces)
0.25 tsp salt (optional)
0.25 tsp white pepper
1 tsp olive oil
1 cooking spray

1 In large skillet, pour broth and wine. Heat over high 10 minutes or until liquid is reduced to 2/3 cup.
2 In small bowl, whisk marmalade, mustard, and cornstarch. Add to skillet and whisk to blend. Bring to boil and cook 1 minute, stirring continually. Transfer to bowl and set aside.
3 Trim excess fat from pork and season with salt and pepper.
4 Clean skillet and coat with cooking spray. Heat over medium. Place pork in pan and cook 30 minutes, or until a meat thermometer reads at least 160°F. Turn pork every 10 minutes.
5 Allow port to rest 10 minutes before slicing.
6 Serve sauce with pork.

Select a spicy Alsatian Gewürztraminer or German Kabinett-quality Riesling for this recipe.