Pork Tenderloin With Tangerine Sauce

Ingredients

• 1 large tangerine
• 1 large clove garlic
• 1 sprig rosemary to yield 1 teaspoon chopped, or 1/2 teaspoon dried
• 2 teaspoons brown sugar
• 2 teaspoons Worcestershire sauce
• 1 tablespoon dry vermouth
• 8 ounces pork tenderloin

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    200 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 24 grams protein; 73 milligrams cholesterol; 119 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. If using a broiler instead of a stove-top grill, turn on broiler and cover broiler pan with double thickness of aluminum foil.
2. Grate rind from tangerine, and squeeze tangerine to yield 1/2 cup juice; put into bowl large enough to hold the pork.
3. Mince garlic; chop rosemary leaves; add to bowl with sugar, Worcestershire sauce and vermouth, and mix well.
4. Wash, dry and slice tenderloin into 1/2-inch-thick slices, and stir into marinade.
5. Prepare stove-top grill if using. Arrange slices of pork on grill or broiler. Brush with marinade. Grill or broil pork for a couple of minutes; brush with marinade, turn and continue cooking until pork is slightly pink in the center, about 5 minutes. Bring remaining marinade to boil, and spoon over pork slices on plates.

40 minutes