12 ounces of pork tenderloin
1/2 cup of apricot preserves or orange marmalade
3 tablespoons of Dijon style mustard
Nonstick cooking spray
2 cups of sliced fresh mushrooms
1/2 cup of sliced green onions
2 tablespoons of orange juice  

Trim fat from meat. Place meat on rack in a shallow roasting pan. Insert a meat thermometer into the center of meat. Roast, uncovered, in a 425ºF. oven for 10 minutes. Meanwhile, in a small bowl stir together preserves or marmalade and mustard. Spoon half of the mustard mixture over the meat. Set the remaining mustard mixture aside. Roast for 15 to 25 minutes more or until the meat thermometer registers 155ºF. Transfer the meat to a warm platter and cover with foil. Let stand for 10 minutes before slicing. The meat's temperature will rise 5º during standing. Meanwhile, spray a medium saucepan with nonstick cooking spray. Add mushrooms and green onions. Cook and stir for 2 to 3 minutes or until the mushrooms are tender. Stir in the remaining mustard mixture and orange juice. Cook and stir until heated through. To serve, thinly slice the meat. Spoon the mushroom mixture over the meat. Makes 4 servings.

Nutrients per serving 240 calories, 21 g protein, 32 g carbohydrate, 4 g fat (1 g saturated) 60 mg cholesterol, 334 mg sodium.