NEXT RECIPE >

Festive Pork Recipe
Festive Pork Recipe photo by Taste of Home
Next Recipe

Festive Pork Recipe

Read Reviews
5 1 2
Publisher Photo
Slices of tender pork are dressed up in a tangy sauce in this quick recipe shared by Marilyn Paradis, a field editor from Woodburn, Oregon. "The pretty sauce gives the pork a mouthwatering yuletide touch."—Marilyn Paradis, Woodburn, Oregon
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1 pork tenderloin (3/4 pound)
  • 1 tablespoon olive oil
  • 1/2 cup reduced-sodium beef broth, divided
  • 2 tablespoons dried cranberries
  • 1-1/2 teaspoons Dijon mustard
  • 1 tablespoon thawed orange juice concentrate
  • 1 teaspoon cornstarch

Nutritional Facts

1 each: 162 calories, 7g fat (0g saturated fat), 50mg cholesterol, 92mg sodium, 5g carbohydrate (0g sugars, 0g fiber), 19g protein Diabetic Exchanges: 3 lean meat, 0 fruit.

Directions

  1. Cut tenderloin into 12 slices; flatten to 1/4-in. thickness. In a large skillet, brown pork on both sides over medium heat in oil. Add 1/4 cup of beef broth; reduce heat. Cover and simmer for 4-6 minutes or until tender. Remove meat to a serving dish and keep warm.
  2. In the same skillet, add the cranberries, mustard and remaining broth. Combine orange juice concentrate and cornstarch until smooth; gradually add to broth mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork. Yield: 4 servings.
Originally published as Festive Pork in Taste of Home December/January 1998, p17

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Festive Pork

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
marilyn1218 20227
Reviewed Feb. 22, 2010

"This meal was quick, easy, and incredibly tasty. My six year old said she could eat it for breakfast, lunch, and dinner."

Loading Image