1 ( 3/4 lb.) pork tenderloin, trimmed
1 tablespoon olive or vegetable oil
1/2 cup low−sodium beef broth, divided
2 tablespoons dried cranberries
1 1/2 teaspoons Dijon mustard
1 tablespoon orange juice concentrate
1 teaspoon cornstarch
Cut tenderloin into 12 slices; flatten to 1/4−inch thickness.
Brown in oil in a skillet over medium heat. Add 1/4 cup of the beef broth;
cover and simmer for 5 to 10 minutes or until meat is no longer pink.
Remove meat to a serving dish and keep warm.
Add cranberries, mustard and remaining broth to the skillet.
Combine orange juice concentrate and cornstarch until smooth;
gradually add to broth mixture, stirring constantly. Bring to a boil;
cook and stir for 1 to 2 minutes. Pour over pork. Serves 4.
NUTRITIONAL ANALYSIS: One serving equals 162 calories,
92 mg sodium, 50 mg cholesterol, 5 gm carbohydrate, 19 gm protein,
7 gm fat
DIABETIC EXCHANGES: 3 lean meat, 1/2 fruit