Glossy and burgundy-colored, this traditional English sweet-and-sour sauce turns pork tenderloin into an elegant entree.

Source: EatingWell Magazine, May/June 1991


Ingredient Checklist


Instructions Checklist
  • Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Season pork lightly with salt and pepper and cook until brown on the outside and no longer pink but still juicy inside, 3 to 4 minutes per side. Transfer to a platter and keep warm.

  • Add remaining 1 teaspoon oil to the pan. Add onion (or shallot) and cook, stirring, until softened, about 30 seconds. Add wine and bring to a boil, stirring. Boil until reduced to about 1/3 cup, 5 to 6 minutes. Dissolve cornstarch in lemon juice and whisk into the sauce. Cook, stirring, until thickened and glossy. Remove from heat and stir in jelly, sugar (if using) and mustard. Taste and adjust seasonings with more salt and pepper, if needed. Spoon the sauce over the pork.

Nutrition Facts

274 calories; protein 29.8g; carbohydrates 9.4g; dietary fiber 0.1g; sugars 6.7g; fat 7.5g; saturated fat 1.6g; cholesterol 82.8mg; vitamin a iu 1.9IU; vitamin c 1.9mg; folate 2.3mcg; calcium 13.3mg; iron 1.6mg; magnesium 40.8mg; potassium 564.3mg; sodium 158.7mg; thiamin 1.1mg.

1/2 other carbohydrate, 4 1/2 lean meat, 1/2 fat