Pork with Clementines
1/2 cup orange juice
1/4 cup nonfat lower- sodium chicken broth
1/4 to 1/2 teaspoon red pepper flakes
1/4 cup orange marmalade
1 pound pork tenderloin, cut across into 8 even slices
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon canola oil
1 tablespoon cornstarch dissolved in 1 tablespoon water
3 clementine oranges, divided into sections
Combine orange juice, broth, pepper flakes and marmalade. Whisk to dissolve marmalade.
Sprinkle the pork with the salt and pepper.
Heat oil in nonstick skillet on medium high. Add pork; cook 2 minutes on each side until brown. Remove from pan.
Add sauce to skillet and cook, stirring, 2 minutes. Stir in cornstarch slurry; cook 1 minute, or until sauce is thickened. Return pork to skillet and turn it. Add clementines and cook 1 more minute.
Makes 4 servings.
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