CHEF JEFF — ONE BYTE AT A TIME: Mojo-Glazed Pork

This Cuban-inspired dish would go well with rice.

Mojo-Glazed Pork

¾ pound pork tenderloin

½ cup mojo sauce

Salt, freshly ground pepper

2 tablespoons orange marmalade

Remove fat from pork. Butterfly by cutting pork in half lengthwise, opening it like book. Do not cut through entirely. Place pork in mojo. Marinate for 10 minutes. Heat nonstick pan over medium-high heat. Remove pork, reserve marinade. Saute pork 3 minutes. Turn, saute 3 minutes. Add salt, pepper to taste to cooked side. Pork is done when meat thermometer reaches 160 degrees. Mix reserved marinade, marmalade. Remove pork to plate, add marinade mixture to skillet. Boil about 3 minutes, scraping brown bits in pan as it boils. Slice pork, divide into 2 portions. Spoon glaze over each.

Yield: Serves 2.

Approximate nutritional analysis per serving: 260 calories, 13 percent of calories from fat, 3.7 grams fat (1.2 grams saturated), 108 milligrams cholesterol, 35.7 grams protein, 18 grams carbohydrates, no fiber, 1173 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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