Molasses-Glazed Pork Tenderloin

• half of a 12oz pork tenderloin
• 2 Tbsp finely chopped prosciutto or bacon
• 1 1/2 C frozen lima beans or green beans
• 1/4 C chopped onion
• 1/3 C water
• 1 1/2 tsp olive oil
• 1/4 C orange juice
• 4 1/2 tsp molasses
• 1/2 tsp cornstarch
• 1/4 tsp salt
• 1/8 tsp black pepper

1.  Trim fat from meat.  Cut meat into 1/2 inch slices, set aside.  In a large skillet cook prosciutto over medium heat until crisp.  Drain, discarding drippings.  In the same skillet, add frozen lima beans and onion; cook in water according to bean package directions.  Drain bean mixture, set aside.
2.  In the same skillet, heat oil over medium-high heat.  Add meat to skillet.  Cook for 5 to 7 minutes or until meat is just barely pink in the center, turning once.
3.  Meanwhile, in a small bowl, stir together orange juice, molasses, cornstarch, salt, and pepper.  Add to the meat in skillet  Cook and stir until thickened and bubbly.  Cook and stir for 2 minutes more.  Stir the bean mixture into the orange juice mixture; heat through.
4.  Serve the sauce over the meat.

Robyn's notes: I can't eat lima beans or green beans (or onions, for that matter), so I just skipped that part.  This is good when you have already used half of a pork tenderloin and have the other half to use, check the "beef pork or lamb" label in the sidebar for pork tenderloin recipes. I used bacon, because I had it in the house for another recipe and it's better for the budget than prosciutto, as much as I like prosciutto.  I was surprised that the sauce didn't get thicker, I assumed that with both molasses and cornstarch it would set up fast, which it didn't.  But the end result was tasty.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often