Pork With Orange-Mustard Sauce

• 1 cup low-salt chicken broth
• 1 cup Gewurztraminer or other white wine
• 1 tablespoon orange marmalade
• 1 teaspoon Dijon mustard
• 1/4 teaspoon cornstarch
• 2 (1/2-pound) pork tenderloins
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1 teaspoon olive oil
• Vegetable cooking spray

1. Combine broth and wine in a large nonstick skillet; cook 10 minutes over high heat or until liquid is reduced to 2/3 cup. Combine marmalade, mustard, and cornstarch; stir into wine mixture. Bring to a boil, and cook 1 minute, stirring constantly. Pour mixture into a bowl; set aside, and keep warm.
2. Trim fat from tenderloins; sprinkle with salt and pepper. Heat olive oil in skillet coated with cooking spray over medium heat until hot. Add pork; cook 30 minutes or until a meat thermometer inserted in thickest part of pork registers 160u0b0, turning pork every 10 minutes. Cut into 1/4-inch-thick slices. Serve pork with sauce.

lowsalt, white wine, orange marmalade, mustard, cornstarch, pork tenderloins, salt, white pepper, olive oil, vegetable cooking spray

Taken from www.myrecipes.com/recipe/pork-with-orange-mustard-sauce (may not work)