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1 (1 pound) pork tenderloin
1 tablespoon vegetable oil
1/2 cup orange juice
1/4 cup orange marmalade
1 teaspoon prepared horseradish
1/2 teaspoon cinnamon
2 tablespoons lemon juice
1 tablespoon cornstarch
1 (10 ounce) can mandarin orange segments, drained
Slice tenderloin crosswise into eight pieces. Flatten slightly.
Heat oil in large heavy skillet over medium high heat. Brown pork quickly, about one minute per side.
Mix thoroughly remaining ingredients except mandarin oranges; add to skillet, cook and stir until sauce thickens. Simmer for 3 to 4 minutes.
Remove to serving platter; garnish with mandarin oranges.
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