Pork Tenderloin with Maple Pan Juices

Yield: 4 servings

1/3 cup onion, diced

1/4 cup fresh orange juice, divided

1/4 cup maple syrup, divided

2 tbsp. sake (rice wine)

2 tbsp. low-sodium soy sauce

1/8 tsp. black pepper

2 garlic cloves, minced

1 (1 lb.) pork tenderloin, trimmed

cooking spray

1/3 cup fat-free, less-sodium chicken broth

  1. Combine onion, 2 tbsp. juice, 2 tbsp. syrup, sake, soy sauce, pepper and garlic in a large zip-lock bag. Trim fat from pork. Add pork to bag; seal and marinate in refrigerator 2 hours.
  2. Preheat oven to 400 degrees
  3. Heat a 9-inch heavy oven-proof skillet coated with cooking spray over medium-high heat. Remove pork from bag, reserving marinade. Add pork to pan; cook 5 minutes, browning on all sides. Insert meat thermometer into thickest part of pork. Place pan in oven; bake at 400 degrees for 30 minutes or until meat thermometer register 160 degrees (slightly pink). Remove pork from pan. Set aside and keep warm.
  4. Combine 2 tbsp. juice, 2  tbsp. syrup, reserved marinade and broth in a small bowl. Add syrup mixture to pan and place over medium-high heat, scraping pan to loosen browned bits. Bring to boil; reduce heat and simmer 5 minutes or until slightly thick. Serve sauce with pork.

CALORIES 204 (13% from fat); FAT 3g (sat. fat 1g); CHOL 74mg; SOD 293mg; CARB 16.9g; FIBER 0.3g; PROTEIN 24.4g

from Cooking Light Annual Recipes 2001

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