8 slices lean pork tenderloin cutlets – 1/4 inch
2 teaspoons vegetable oil
Freshly ground black pepper, to taste
1/4 teaspoon garlic powder
2 tablespoons Worcestershire sauce
4 tablespoons orange juice concentrate
4 green onions, sliced
Heat oil in a heavy nonstick skillet. Brown pork on both sides;
sprinkle with pepper and garlic powder.
Continue cooking pork while combining Worcestershire sauce and orange juice concentrate.
Pour sauce over meat; add green onions and cook over low heat until sauce is thick and glazed.
Serve with fresh orange slices if desired.
Yield: 4 servings.
I’ve made this one a couple of times and it’s pretty tasty, plus it looks good on the plate. 🙂
6 tablespoons reduced-sodium chicken broth – -divided
2 tablespoons raisins
1/2 cup chopped apple
1 celery rib – chopped
2 tablespoons chopped onion
1 garlic clove – minced
1-1/2 cups fat-free Caesar croutons
2 tablespoons sliced almonds, toasted
1/8 teaspoon pepper
1 pork tenderloin – (1 pound)
In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. In a nonstick skillet coated with cooking spray; saute the apple, celery, onion and garlic for 3-4 minutes or until tender. Remove from the heat; stir in the raisins with broth, croutons, nuts, pepper and the remaining broth.
Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap.
Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks.
Place on a rack in a shallow baking pan coated with cooking spray.
Bake at 425° for 25-30 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.
Yield: 3 servings.