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Festive Pork



  • 1 ( 3/4 pound) pork tenderloin, trimmed
  • 1 tablespoon olive or vegetable oil
  • 1/2 cup low-sodium beef broth, divided
  • 2 tablespoons dried cranberries
  • 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon orange juice concentrate
  • 1 teaspoon cornstarch


  1. Cut tenderloin into 12 slices; flatten to 1/4-inch thickness.
  2. Brown in oil in a skillet over medium heat. Add 1/4 cup of the beef broth; cover and simmer for 5 to 10 minutes or until meat is no longer pink.
  3. Remove meat to a serving dish and keep warm.
  4. Add cranberries, mustard and remaining broth to the skillet.
  5. Combine orange juice concentrate and cornstarch until smooth; gradually add to broth mixture, stirring constantly. Bring to a boil; cook and stir for 1 to 2 minutes. Pour over pork.

Serves 4

Nutritional Analysis: One serving equals 162 calories, 92 mg sodium, 50 mg cholesterol, 5 gm carbohydrate, 19 gm protein, 7 gm fat

Diabetic Exchanges: 3 lean meat, 1/2 fruit


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