FESTIVE PORK

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,

2 mg sodium, 50 mg cholesterol, 5 gm carbohydrate, 19 gm protein,

gm fat

DIABETIC EXCHANGES: 3 lean meat, 1/2 fruit

FESTIVE PORK

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