Roast Pork with Citrus Molasses Au Jus

This deliciously different pork roast with a tangy-sweet glaze is
simple, friendly and sure to be a hit!

Roast Pork with Citrus Molasses Au Jus
from Campbell's Kitchen

Prep Time: 10 min. - Cook Time: 20 min. - Stand Time: 10 min.

1 lb. whole pork tenderloin
2 tsp. vegetable oil
1/2 tsp. dried rosemary OR dried thyme leaves, crushed
 Ground black pepper (optional)
1 tbsp. cornstarch
1 1/2 cups Swanson(R) Chicken Broth (regular, Natural Goodness(TM) or
Certified Organic)
2 tbsp. orange juice
2 tbsp. molasses
1 tbsp. packed brown sugar
1/4 cup chopped shallots OR onion
2 medium oranges, peeled and cut into sections

Directions:
 PREHEAT oven to 425°F. Brush pork with 1 tsp. oil. Sprinkle with
rosemary and black pepper, if desired. Place in roasting pan.
 ROAST for 20 min. or until temperature reads 155 degreesF. on meat
thermometer. Remove pork from pan and let stand 10 min.
 MIX cornstarch, broth, orange juice, molasses and brown sugar until
smooth. Set aside.
 HEAT 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 pork. Serves 4.

Kitchen Clip:
Dried herbs should be stored in air-tight containers away from heat and
light. To ensure that dried herbs are still fresh, check to make sure
their color is not faded. Also, crush a few leaves between your fingers
to see that the aroma is still strong.
Received on Thu Dec 28 22:17:16 2006