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My bf just made this for our dinner tonight (leaving out the chicken broth as I'm allergic, and rosemary because we don't like it). It was amazing. He used a peppered tenderloin, which gave it some spice, and we ate over broccoli. He'd probably look for a plain tenderloin next time, but there was not any at our store today. VERY, VERY TASTY! We also did not use arrowroot, although it probably would have thickened the sauce nicely. We were fine with the more liquid sauce. In place of the chicken broth he just used more OJ. Great low-fat, all-natural/organic dinner.

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PardenMe247 February 23, 2009

Except for using fresh rosemary and thickening with corn starch I followed the recipe. I did, however, double the sauce and glad I did so. This was lovely and sure to be repeated. Made for RS#42

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Julie B's Hive July 27, 2010

Step #3 says to reduce to 1 cup. It started with less then 1 cup so I just reduced to 1/2 of what I started with. I used pork loin and chicken breast that I sliced and coated with a mixture of soy sauce, sesame oil and cornstarch. placed in the oven for 10-15 minutes. Then added to the sauce. This would be nice if it was thickened so the sauce coated the pork. Thanks for this low fat dish.

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Rita~ March 07, 2008

Really nice we have this all the time as kids love it great for family's !

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Master chef 123 August 23, 2012

this was alright, the flavor was good just not our thing really

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kel-Cie T May 05, 2009

Thanks Paula for a wonderful recipe. The sauce is so yummy! I may do it again this summer to serve with pork tenderloin grilled on the barbecue. I omitted the rosemary and arrowroot. This is very easy to do. Made for Newest Zaar tag

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Boomette March 10, 2008
Pork Medallions in Orange Sauce