• 4 pork tenderloin chops
• 1/2 tsp. coarsely ground black pepper
• 2/3 cup orange marmalade
• 1/4 cup fresh mint, chopped
• 1/4 cup lite soy sauce
• 4 cloves garlic, crushed

Prepare grill or turn on broiler. Butterfly tenderloin by cutting a lengthwise slit 2/3 of the way into each tenderloin, without cutting all the way through. Place tenderloin between 2 sheets of plastic wrap. Flatten slightly with a mallet or other heavy flat object. Sprinkle with pepper. Combine remaining ingredients in a small nonreactive saucepan. Brush mixture over tenderloin. Set aside remaining marmalade mixture. Grill or broil tenderloin about 8 minutes per side, basting frequently with marmalade mixture. Heat remaining marmalade mixture over medium heat about 1 minute, stirring until warm. Serve tenderloin with marmalade mixture.

Per serving: calories 220, fat 2.3g, 9% calories from fat, cholesterol 35mg, protein 13.9g, carbohydrates 38.3g, fiber 0.4g, sugar 34.9g, sodium 589mg, diet points 5.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.2, Sugar: 2.1, Very lean meat protein: 1.8

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The recommended wines are: Sauvignon Blanc, Zinfandel, or White Zinfandel.