Categories: Main Dish, Pork, untested

Ingredients

• 1 lb. whole pork tenderloin
• 2 tsp. vegetable oil
• 1/2 tsp. dried rosemary leaves, crushed OR dried thyme leaves, crushed
• Ground black pepper
• 1 tbsp. cornstarch
• 1 1/2 cups Swanson® Chicken Stock
• 2 tbsp. orange juice
• 2 tbsp. molasses
• 1 tbsp. packed brown sugar
• 1/4 cup chopped shallot OR onion
• 2 medium oranges, peeled and cut into sections

Directions

1. Preheat oven to 425°F. Brush the pork with 1 teaspoon oil. Season with the rosemary and black pepper. Place in a roasting pan.

2. Roast for 20 minutes or until the pork is cooked through. Remove the pork from pan and let stand 10 minutes.

3. Mix the cornstarch, stock, orange juice, molasses and brown sugar until smooth. Set aside.

4. Heat the remaining oil in medium saucepan over medium heat. Add shallots and cook until tender. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Stir in oranges and heat through. Serve with the pork. Season to taste, if desired.

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