Orange Glazed Pork Tenderloins



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.

Apple-Stuffed Pork Tenderloin

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.