Ingredients
1/2 cup orange juice1/4 cup sherry or reduced-sodium chicken broth2 tablespoons ketchup1 tablespoon light corn syrup1 teaspoon grated orange zest1 pork tenderloin (1 pound), cut into 1/2-inch slices1/4 to 1/2 teaspoon dried rosemary, crushed1/4 teaspoon salt1/8 teaspoon pepper1-1/2 teaspoons canola oil
Preparation
In a small bowl, combine the orange juice, sherry or broth, ketchup, corn syrup and orange zest; set aside.
Flatten pork to 1/4-in. thickness; sprinkle with rosemary, salt and pepper. In a large nonstick skillet, brown pork in oil. Remove and keep warm.
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.
