MANDARIN PORK 

2-1/2 lb. pork tenderloin
2 Tbsp. oil
1 1/2 c. orange juice
2 Tbsp. cornstarch
1/2 c. orange marmalade
4 Tbsp. lemon juice
2 tsp. prepared horseradish
1/2 tsp. salt
1 can (11 oz.) mandarin oranges, drained

Cut tenderloin into slices. Brown in oil in large, non-stick skillet for about 3 minutes per side; remove and set aside. In a small bowl, combine orange juice and cornstarch; place in the skillet. Add the marmalade, lemon juice, horseradish, and salt. Bring to a boil. Reduce heat, cook and stir until sauce thickens, about 2-3 minutes. Return pork to the skillet, cover and cook for 10 more minutes, or until pork us no longer pink. Garnish with mandarin oranges.