Pork Tenderloins with Orange Pepper Sauce - WW 6 points

1. 1

   Prepare the pork by cutting into 1/2-inch slices, then pounding between 2 sheets of waxed paper until about 1/4 inch thick.

2. 2

   Dust lightly with the flour.

3. 3

   In a wide skillet, melt the margarine over medium-high heat.

4. 4

   Add the pork, turning once, until browned on both sides.

5. 5

   Do this step in stages if pan isn't large enough to handle all the pork at once.

6. 6

   When the pork is browned on the outside, it should be thoroughly cooked through.

7. 7

   Remove to a warmed serving platter, and keep warm in a 200 degree oven.

8. 8

   To the drippings in the pan add the shallots and pepper.

9. 9

   Cook, stirring occasionally, until the shallots wilt, then add the wine, orange peel, and orange juice.

10. 10

    Bring to a boil, stirring frequently.

11. 11

    Cook until reduced to 1/2 cup or so.

12. 12

    Pour the sauce over the pork and serve.

13. 13

    NOTES: If reduced calorie margarine is used in place of butter, this dish has 6 WW points per serving.

* Per serving · 4 servings · Values may vary.

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