Directions:
- Cut tenderloin into four pieces; pound until 1/3 in. thick. Brown in a large skillet in hot oil for 3 minutes on each side; remove and set aside.
- Combine orange juice and cornstarch; add to the skillet along with marmalade, lemon juice, horseradish and salt. Bring to a boil. Reduce heat; cook and stir until sauce thickens, about 2 minutes.
- Return the pork to the skillet; cover and cook for 8-10 minutes or until pork is no longer pink. Serve over noodles; garnish with mandarin oranges. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.61 Kcal (986 kJ) | ||
| Calories from fat | 51.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.68g | 9% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 368.3mg | 15% | |
| Potassium | 573.45mg | 12% | |
| Total Carbs | 20.98g | 7% | |
| Sugars | 16.62g | 66% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 24.36g | 49% | |
| Vitamin C | 29.9mg | 50% | |
| Iron | 1.1mg | 6% | |
| Calcium | 20.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 116.64 Kcal (488 kJ) | ||
| Calories from fat | 25.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.81g | 9% | |
|---|---|---|---|
| Cholesterol | 36.48mg | 25% | |
| Sodium | 182.34mg | 15% | |
| Potassium | 283.9mg | 12% | |
| Total Carbs | 10.39g | 7% | |
| Sugars | 8.23g | 66% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 12.06g | 49% | |
| Vitamin C | 14.8mg | 50% | |
| Iron | 0.6mg | 6% | |
| Calcium | 10.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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