ORANGE-ROSEMARY PORK TENDERLOIN

3 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