• 1 pork tenderloin, about 1 pound
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 3/4 cup white wine
  • 2 tablespoons cornstarch
  • 2 tablespoons orange liqueur, like Grand Marnier
  • 2 teaspoons orange zest, grated
  • 2 tablespoons red currant jelly
  • dash ground cloves

Heat oven to 375 degrees F. Place tenderloin in shallow pan, roast for 20-30 minutes, until meat thermometer reads 145 degrees F. Remove from oven and let stand for 5 minutes before slicing.

Meanwhile, melt butter in a heavy saucepan over medium-high heat, add sugar and cook, stirring, about 2-3 minutes, until sugar dissolves. Stir cornstarch into wine, add to saucepan and cook, stirring constantly, until mixture thickens and bubbles. Stir in remaining ingredients.

Slice tenderloin and serve with sauce.

Serves 4

Looking for some classic cooking for a weekend dinner with little fuss? This elegant dish is great for entertaining. Serve along side with wild rice and steamed summer squash.

Calories: 275 calories

Protein: 23 grams

Fat: 9 grams

Sodium: 106 milligrams

Cholesterol: 79 milligrams

Saturated Fat: 5 grams

Carbohydrates: 19 grams

Fiber: 0 grams