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Ingredients
1 tsp margarine
2 tbsp chopped shallot or onion
2 tsp all-purpose flour
1/4 cup each port wine, orange juice (no
sugar added), orange sections, halved, and cranberries
1/8 tsp each slat and pepper
2 boneless pork loin hopes (1/4
pound each), each cut in half horizontally
Method
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In 1-quart saucepan melt margarine; add
shallot (or onion) and saute over medium-high heat, stirring
frequently, until softened, about 1 minute.
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Sprinkle with flour and stir quickly to
combine. stir in wine and orange juice and cook stirring. occasionally.
until mixture begins to thicken, about 3 minutes.
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Reduce heat to low; add orange sections,
cranberries, salt and pepper and cook until cranberries are softened
but still retain their shape, 2 to 3 minutes.
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Set aside and keep warm.
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On rack in broiling pan broil pork,
turning once, until thoroughly cooked and slightly browned, 2 to 3
minutes on each side.
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Serve topped with cranberry-orange
mixture.
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MAKES 2 SERVINGS.
Notes:
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Stock up on fresh cranberries on season
and freeze the, for future use.
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When a recipe calls for cranberries, just
measure out the amount you need and put the rest back in the freezer.
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