Source:

Classifications: Main Dishes

Qty Measure Ingredient

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1 3/4 pound pork tenderloin, trimmed

1 tablespoon olive or vegetable oil

1/2 cup low-sodium beef broth, divided

2 tablespoons dried cranberries

1 1/2 teaspoons Dijon mustard

1 tablespoon orange juice concentrate

1 teaspoon cornstarch

Instructions: Cut tenderloin into 12 slices; flatten to 1/4-in. thickness. Brown in oil in a skillet over medium heat. Add 1/4 cup of beef broth; cover and simmer for 5-10 minutes or until meat is no longer pink. Remove meat to a serving dish and keep warm. Add cranberries, mustard and remaining broth to skillet. Combine orange juice concentrate and cornstarch until smooth; gradually add to broth mixture, stirring constantly. Bring to a boil; cook and stir for 1-2 minutes. Pour over pork.

Staging:

Variations:

Background: Note: NUTRITIONAL ANALYSIS: One serving equals 162 calories, 92 mg sodium, 50 mg cholesterol, 5 gm carbohydrate, 19 gm protein, 7 gm fat. DIABETIC EXCHANGES: 3 lean meat, 1/2 fruit.

Serves: 4

Food Exchanges: