Citrus Chicken

• two 4oz skinless, boneless chicken breast halves
• 1/8 tsp salt
• 1 tsp cooking oil
• 1 medium orange
• 1 Tbsp orange marmalade (see note, below)
• 1/8 tsp ground ginger
• dash crushed red pepper (optional)

1.  Sprinkle chicken with salt.  In a medium skillet cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is done, turning once.
2.  Meanwhile, finely shred enough of the orange peel to measure 1/4 tsp; set aside.  Peel orange. Cut orange in half lengthwise; cut crosswise into slices.  In a small bowl, combine shredded peel and orange slices. Add orange marmalade, ginger, and if desired, crushed red pepper; toss gently to coat.
3.  Remove cooked chicken from skillet, cover and keep warm.  Reduce heat to low.  Add orange mixture to the skillet.  Cook and stir for 30 to 60 seconds, or until marmalade is melted and mixture is heated through.  Serve the orange mixture over chicken.

Robyn's notes: When I was making my shopping list, I noted that Mustard-Orange Pork Tenderloin called for either orange marmalade or apricot preserves.  I don't really enjoy orange marmalade, but I do like apricot preserves, so I decided to use that.  I also used apricot preserves for this recipe.  It came out just fine with that change.  This was quite good.

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

Mustard-Orange Pork Tenderloin

• half of a 12oz pork tenderloin
• 1 Tbsp apricot preserves (or orange marmalade)
• 2 tsp Dijon mustard
• nonstick cooking spray
• 1 C sliced fresh mushrooms
• 1/4 C sliced green onions
• 1 Tbsp orange juice

1.  Trim fat from meat.  Place meat in a shallow roasting pan.  Insert an oven-safe thermometer into center of meat.  Roast in a 425°F oven for 10 minutes.
2.  In a small bowl, stir together apricot preserves and mustard.  Spoon 2 teaspoons of the mustard mixture over the meat; set remaining mustard mixture aside.  Roast for 15 to 20 minutes more, or until the thermometer registers 160°F.
3.  Meanwhile, lightly coat a medium saucepan with cooking spray.  Heat over medium heat.  Add mushrooms and green onions to saucepan.  Cook and stir for 2 to 3 minutes or until mushrooms are tender.  Stir in the orange juice and remaining mustard mixture.  Cook and stir until heated through.
4.  To serve, thinly slice meat.  Spoon the mustard mixture over meat.

Robyn's notes: this was quite easy, and actually tastier than I expected.  The sauce mixture smelled so strongly of mustard that I expected that flavour to be overwhelming, but it turned out to have a nice balance.  That said, the meat was way too dry.  My thermometer is accurate, so I think if making this again I would pull it a couple degrees early and let carry-over get it the rest of the way. 

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