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Pork with Orange Mustard Sauce
Source: dLife

Pan fried pork tenderloin with a sweet, citrus sauce.

Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

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
1/2 Fat , 3 Meat , 1/2 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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1 cup  low sodium chicken broth
1 cup  white wine
1 tbsp  Marmalade, orange
1 tsp  dijon mustard
0 1/4 tsp  cornstarch
1 lb  Pork, tenderloin, lean, raw
0 1/4 tsp  salt
0 1/4 tsp  white pepper
1 tsp  olive oil
1 each  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.

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