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Enjoy this recipe from 101 Autumn Recipes.
Submitted by: Jo Ann from Gooseberry Patch
1 to 1-1/2 lb. pork tenderloin, cut into 1-inch slices
1/2 t. garlic powder
1/2 t. coriander
1/2 t. salt
1/4 t. pepper
2 T. olive oil
1 red onion, chopped
1/2 c. orange marmalade
1/4 c. orange juice
1/4 c. sweetened dried cranberries
2 T. balsamic vinegar
Place pork slices between 2 pieces
of wax paper. Using a rolling pin, flatten to 1/4-inch thickness. Combine seasonings; sprinkle over both sides of pork. In a large skillet, sauté pork in oil for 3 minutes on each side, or until juices run clear. Remove and keep warm. In same skillet, sauté onion in pan juices
for 5 minutes, or until tender.
Stir in remaining ingredients;
bring to a boil. Reduce heat; return
pork to skillet. Simmer, uncovered, for 5 minutes, or until sauce is thickened. Makes 4 servings. | |
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Place pork slices between 2 pieces
of wax paper. Using a rolling pin, flatten to 1/4-inch thickness. Combine seasonings; sprinkle over both sides of pork. In a large skillet, sauté pork in oil for 3 minutes on each side, or until juices run clear. Remove and keep warm. In same skillet, sauté onion in pan juices
for 5 minutes, or until tender.
Stir in remaining ingredients;
bring to a boil. Reduce heat; return
pork to skillet. Simmer, uncovered, for 5 minutes, or until sauce is thickened. Makes 4 servings. |
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