Quick enough for even the busiest weekday. Serve with sugar snap peas and herbed new potatoes.


  • 1 pound pork tenderloin
  • 1 teaspoon vegetable oil
  • 1/2 cup orange juice
  • 1/4 cup orange marmalade
  • 1 teaspoon horseradish
  • 1/2 teaspoon cinnamon
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 10 ounces mandarin oranges (drained)


  1. Slice tenderloin crosswise into eight pieces. Flatten slightly. Heat oil in nonstick skillet over medium-high heat. Brown pork for about one minute per side. In a small bowl, stir together remaining ingredients except mandarin oranges. Add sauce to skillet; cook and stir until thickened. Reduce heat to low; cover and simmer 7-9 minutes. Remove to serving platter, garnish with mandarin oranges.
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