1 pound pork chops or pork tenderloin
2/3 cup orange juice
1/4 cup soy sauce, use light to save on sodium
1 1/4 tablespoons Splenda granulated
2 teaspoons water
1 teaspoon cornstarch
For the pork chops and tenderloin, heat the oil in a large heavy skillet over medium heat. Sear the outside of the tenderloin on all sides and place it in a preheated 350° oven for approximately 30 to 40 minutes. Use a meat thermometer to attain an internal temperature of 160°. Cook the chops on both sides until evenly brown. Remove the chops.
Pour the orange juice, soy sauce and Splenda into the same pan.
In a small bowl, mix together the water and cornstarch, and stir this into the heated sauce.
Return the chops to the pan and cook until the internal temperature reaches 160° and the sauce has thickened.
The sauce is cooked separately from the tenderloin and poured over the loin when it is finished cooking.