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Full Online Book HomeLearning KitchenLow_carb - Pork - Pork Tenderloin With Orange Sauce
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Low_carb - Pork -  Pork Tenderloin With Orange Sauce Post by :mattski257 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2092

Click below to download : Low_carb - Pork - Pork Tenderloin With Orange Sauce (Format : PDF)

Low_carb - Pork - Pork Tenderloin With Orange Sauce

1 pork tenderloin
1 1/2 T. Dijon mustard
1 clove garlic, minced
1/4 tsp. fresh rosemary
pepper to taste
1/2 cup sugar free orange marmalade
1/2 cup water
1/4 cup chicken stock (0 carbs)

Cut tenderloin lengthwise down the center about 1/2 way through. Mix together mustard, garlic, rosemary, and pepper. Spread mixture inside tenderloin. Reshape and tie in several places. Place on rack above roasting pan. Brush with 2 T. of marmalade. Add the water to the roasting pan.

Bake at 400 degrees F. for about 45 min. or until internal temp. reaches 160 degrees F. Mix together remaining orange marmalade and chicken stock. Simmer 4-5 min. until thickened. Spoon sauce over sliced tenderloin.
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1 pound pork tenderloin, trimmed 1 tablespoon coarsely ground black pepper 2 teaspoons olive oil cooking spray 1/2 cup fat-free less-sodium chicken broth 1/2 cup dry red wine 1 teaspoon Dijon mustard 1 teaspoon tomato paste 1/4 teaspoon salt Preheat oven to 425 degrees. Slice the pork lengthwise, cutting to, but not through, the other side. Open halves, laying pork flat. Sprinkle each side with 1 1/2 teaspoons pepper. Heat oil in a large ovenproof skillet coated with cooking spray. Add pork; cook for 2 minutes on each side. Place pan in oven, and bake at 425 for 12 minutes or

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6 pork chops (1/2-in. thick) 1 T. vegetable oil 1 can (11 oz.) mandarin oranges, drained 1/2 tsp. ground cloves Pepper to taste In a skillet, brown pork chops on both sides in oil. Top with oranges; sprinkle with cloves and pepper. Cover and simmer for 35 minutes or until meat juices run clear. Nutritional Analysis: One serving equals 167 calories, 39 mg sodium, 52 mg cholesterol, 6 gm carbs, 11 gm protein, 7 gm fat. Diabetic Exchanges: 2 lean meat, 1/2 fruit, 1/2 fat.