1 pork tenderloin
1 tbsp. oil
1/2 c. orange juice
1/4 c. orange marmalade
1 tbsp. horseradish
1 tsp. cinnamon
2 tbsp. lemon juice
1 tbsp. cornstarch
1 (10 oz.) can mandarin oranges, drained (reserve liquid)

Cut tenderloin in 6 to 8 pieces. Flatten slightly. Heat oil in large skillet over medium-high heat. Brown pork quickly on each side. Thoroughly mix remaining ingredients, except oranges. Add to skillet. Cook and stir until sauce thickens. Simmer a few minutes. Remove to serving platter and garnish with oranges. Serve with rice. Serves 4 to 6.