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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pork with Orange Mustard Sauce

Source: dLife

Pan fried pork tenderloin with a sweet, citrus sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	217.8

Total Carbs	5.6 g

Dietary Fiber	0.1 g

Sugars	3.7 g

Total Fat	4.0 g

Saturated Fat	1.1 g

Unsaturated Fat	0.6 g

Potassium	573.8 mg

Protein	27.8 g

Sodium	242.5 mg

Dietary Exchanges 4.0 Fat, 2.5 Meat, 0.2 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup low sodium chicken broth 1.0
1 cup white wine 1.0
1 tbsp Marmalade, orange 1.0
1 tsp dijon mustard 0.25
0 1/4 tsp cornstarch 1.0
1 lb Pork, tenderloin, lean, raw 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp white pepper 1.0
1 tsp olive oil 1.0
1 each cooking spray

Directions

In large skillet, pour broth and wine. Heat over high 10 minutes or until liquid is reduced to 2/3 cup.
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.
Trim excess fat from pork and season with salt and pepper.
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.
Allow port to rest 10 minutes before slicing.
Serve sauce with pork.