Pork Medallions In Orange Sauce

• 1/2 cup orange juice
• 1/4 cup sherry or reduced-sodium chicken broth
• 2 tablespoons ketchup
• 1 tablespoon light corn syrup
• 1 teaspoon grated orange zest
• 1 pork tenderloin (1 pound), cut into 1/2-inch slices
• 1/4 to 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/2 teaspoons canola oil

1. In a small bowl, combine the orange juice, sherry or broth, ketchup, corn syrup and orange zest; set aside.
2. Flatten pork to 1/4-in. thickness; sprinkle with rosemary, salt and pepper. In a
3. , brown pork in oil. Remove and keep warm.
4. Pour juice mixture into the skillet, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until liquid is reduced to 1 cup. Return pork to the pan; cover and simmer for 4-5 minutes or until tender.

orange juice, sherry, ketchup, light corn syrup, orange zest, pork tenderloin, rosemary, salt, pepper, canola oil

Taken from www.tasteofhome.com/recipes/pork-medallions-in-orange-sauce/ (may not work)