From Paulette Vickery's Recipe Collection

WW: ORANGE ROSEMARY PORK TENDERLOIN

meats

4 each garlic cloves
4 each sprigs fresh rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon oil
3 single pork tenderloins, 10oz
1/2 cup chicken broth
2 tablespoon dry white wine or broth
1/4 cup orange all fruit spread plus
2 tablespoon orange all fruit spread

Broil meat for 2 minutes, turning once. Preheat oven to 350 degrees. In minni food processor combine garlic, rosemary, salt, and pepper. Process until finely chopped. Add oil and process until mixture forms a paste. Place pork on a rack in a roasting pan and sprinkle with garlic mixture. Pour broth and wine into the bottom of the pan. Roast, basting occasionally, 20 minutes. Brush pork with fruit spread. Roast for 10 minutes longer, or until meat thermometer registers 160 degrees. Let stand 10 minutes before carving in to 1/4 inch slices. Per serving: 3 points, 125 calories, 4 G total fat, 46 MG cholesterol, 128 MG sodium, 6 G total carbohydrate, 15 G protein.

Yield: 12 servings




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