Savory Orange-Braised Pork Tenderloins

Savory Orange-Braised Pork Tenderloins - 9.4g Carbs, 1.2g Fiber, 3.8g
Sugar



Not only are these tenderloins a time-saving supper, they're also an
excellent source of selenium, an essential mineral that helps fight
off colds and flu.
Serves: 4
Prep: 5 min
Cook: 19 min
Total: 24 min

4 pieces pork tenderloin (4 oz each), trimmed of all visible fat
1/2 cup thinly sliced red onions
1 Tbsp red-wine vinegar
1 navel orange, peeled and sectioned
1/2 cup orange juice
1/2 cup defatted chicken broth
Dried sage, crumbled
Dried thyme
Salt

Coat a large no-stick skillet with no-stick spray and warm over
medium-high heat. Sear the pork for 2 to 3 minutes per side, or
until browned. Remove from the skillet and set aside.

Add the onions to the skillet and saute for 2 minutes, or until
soft. Add the vinegar and toss to coat. Add the oranges, orange
juice, broth, sage, thyme and salt. Reduce the heat to medium-low.

Return the pork to the skillet. Cover and cook for 8 to 10 minutes,
or until the pork is only slightly pink in the center (check by
inserting the tip of a sharp knife into 1 tenderloin).

Uncover and cook for 1 minute, or until the liquid is slightly
reduced. Serve the pork with the oranges and sauce spooned over it.

Serves: 4
Nutrition per Serving:
178.9 Calories, 4g Fat, 1.4g Saturated Fat, 73.7mg Cholesterol,
146mg Sodium, 9.4g Carbs, 1.2g Dietary Fiber, 3.8g Total Sugars,
25.3g Protein

From: Prevention's The Healthy Cook

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