Orange Basil Pork Medallions

Orange Basil Pork Medallions
- Better Homes & Gardens Low Calorie Recipes 1992

2 table water
1/3 cup orange juice
1 teas cornstarch
1/2 teas instant chicken bouillon granules
1/4 teas dried basil, crushed
Dash of pepper
1/2 pound pork tenderloin
Nonstick spray coating
2 teas snipped parsley
Basil leaves and strips of orange peel (opt)

For sauce, in a small bowl stir together orange juice, water, cornstarch, bouillon granules, dried basil, and pepper. Set aside.

Cut pork into six equal slices. Place each slice of pork between two sheets of plastic wrap. Lightly pound slices with the flat side of a meat mallet to about 1/2-inch thickness. Spray a cold medium skillet with coating. Preheat over medium heat. Add pork slices to skillet; cook over medium heat for 3 minutes. Turn slices over and cook 2 minutes more or till just slightly pink. Remove pork from skillet; keep warm.

Stir sauce; carefully add to the skillet. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 minute more. Spoon sauce over pork. 2 servings