• 1 lb. pork tenderloins
• 1 Tbs. unsalted butter, softened
• 1/4 tsp. dried thyme or sage, crushed
• 1/8 tsp. cayenne
• 3/4 cup plus 2 Tbs. orange juice
• 1 Tbs. all purpose flour
• 1-1/2 tsp. sugar
• 1 tsp. aromatic bitters

Preheat oven to 375°F. Pat tenderloins dry with paper towels. Combine butter, thyme or sage and cayenne in a bowl. Spread mixture on tenderloin. Place meat in a 12x8 inch buttered baking dish. Pour 1/2 cup orange juice into pan. Bake 20-30 minutes per 1 lb., basting several times with cooking liquid, or until a meat thermometer registers 160°F. Remove cooked tenderloin from pan and keep warm. Measure cooking liquid, adding orange juice to make 3/4 cup. Combine flour, sugar, 1 Tbs. orange juice and aromatic bitters in a saucepan. Add cooking liquid. Cook and stir until mixture boils and thickens. To serve, slice tenderloin into 1 inch slices and spoon sauce over all.

Per serving: calories 213, fat 7.4g, 32% calories from fat, cholesterol 79mg, protein 26.1g, carbohydrates 8.9g, fiber 0.2g, sugar 7.2g, sodium 66mg, diet points 5.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.4, Bread: 0.1, Lean meat: 0.0, Fat: 1.0, Sugar: 0.1, Very lean meat protein: 3.6

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The recommended wine is: Gewürztraminer.