Pork with Orange-Mustard Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a fairly sweet dish with sharp citrus notes, so a spicy Alsatian Gewürztraminer or German Kabinett-quality Riesling is definitely the best choice. Ingredients:
1 cup low-salt chicken broth |
1 cup gewürztraminer or other white wine |
1 tablespoon orange marmalade |
1 teaspoon dijon mustard |
1/4 teaspoon cornstarch |
2 (1/2-pound) pork tenderloins |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
1 teaspoon olive oil |
vegetable cooking spray |
Directions:
1. Combine broth and wine in a large nonstick skillet; cook 10 minutes over high heat or until liquid is reduced to 2/3 cup. Combine marmalade, mustard, and cornstarch; stir into wine mixture. Bring to a boil, and cook 1 minute, stirring constantly. Pour mixture into a bowl; set aside, and keep warm.
2. Trim fat from tenderloins; sprinkle with salt and pepper. Heat olive oil in skillet coated with cooking spray over medium heat until hot. Add pork; cook 30 minutes or until a meat thermometer inserted in thickest part of pork registers 160°, turning pork every 10 minutes. Cut into 1/4-inch-thick slices. Serve pork with sauce.
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