• 4 pork tenderloins, fat trimmed
• 1 Tbs. unsalted butter
• 1 cup cranberries
• 1/2 cup chicken stock
• 1/4 cup orange marmalade
• 1/2 tsp. ground ginger
• 1/2 tsp. dried rosemary, crushed

Place pork between 2 sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thickness. Melt butter in a heavy nonstick skillet over medium high heat. Sauté pork 1-1/2 minutes per side, in batches if necessary, until cooked throughout. Remove pork from skillet, set aside and keep warm. Reduce heat to medium low. Stir cranberries, remaining ingredients and salt to taste into same skillet. Cover and cook 12 minutes, stirring occasionally or until cranberries pop and sauce thickens. Serve pork with sauce.

Per serving: calories 166, fat 5.3g, 28% calories from fat, cholesterol 43mg, protein 13.4g, carbohydrates 16.7g, fiber 1.1g, sugar 15.2g, sodium 134mg, diet points 4.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.2, Bread: 0.0, Lean meat: 0.1, Fat: 0.8, Sugar: 0.8, Very lean meat protein: 1.8

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The recommended wines are: Riesling, White Zinfandel, or Pinot Noir.