Pork Tenderloin with an Orange-Rosemary Sauce

By jannycerv

Ingredients

• 1 lb. pork tenderloin, trimmed & cut crosswise into 1" thick pieces
• 1/2 c. dry red wine
• 1/2 tsp. dried rosemary, crumbled
• 2 tsp. olive oil, divided
• 2 T. tomato paste
• 3 garlic cloves, minced, or 1 T. bottled minced garlic
• 3/4 c. chicken broth
• 1/4 c. orange juice

Preparation

Step 1

Place the pork slices between 2 sheets of waxed paper and flatten each piece to a ½-inch thickness. Sprinkle the pork with 1/2 teaspoon black pepper and 1/4 teaspoon salt. Heat 1 teaspoon olive oil in a 9-inch skillet coated with cooking spray over medium heat. Add the pork and cook on both sides until done (about 3 to 5 minutes). Remove pork from pan; keep warm Heat 1 teaspoon oil in pan. Add the garlic, saute about 1 minute Stir in the wine and rosemary, scraping pan to loosen browned bits. Add the tomato paste, cook 2 minutes. Stir in the broth and orange Juice; cook until thick. Serve pork with sauce. Yield: 4 servings.