ORANGE-ROSEMARY PORK TENDERLOIN3 pork tenderloins (about 10 ounces each) 4 garlic cloves 4 sprigs fresh rosemary 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons vegetable oil 1/2 cup low-sodium chicken broth 1 ounce (2 tablespoons) dry white wine (or increase broth by 2 tablespoons) 1/4 cup plus 2 tablespoons orange all-fruit spread Broil tenderloins 2 minutes, turning once. Set pork aside. Preheat oven to 350 degrees F. In mini food processor, combine garlic, rosemary, salt and pepper; process until finely chopped. Add oil; process until mixture forms a paste. Place pork on rack in roasting pan; spread with garlic mixture. Pour broth and wine into bottom of pan. Roast, basting occasionally, 20 minutes. Brush pork with orange spread; roast 10 minutes longer, until meat thermometer registers 160 degrees F. Let stand 10 minutes before carving into 1/4-inch slices. Yield:12 servings Source: Weight Watchers International
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