1 lb. pork tenderloin
1 tsp. vegetable oil
1/2 c. orange juice
1/4 c. orange marmalade
1 tbsp. cornstarch
2 tbsp. lemon juice (optional)
1 tsp. prepared horseradish
1/2 tsp. cinnamon
1 (10 oz.) can mandarin orange slices, drained

Slice tenderloin crosswise into eight pieces. Using meat mallet, flatten each piece slightly. Heat oil in large non-stick skillet over medium-high heat. Cook pork slices quickly about 1 minute per side, until browned. In a small bowl, thoroughly mix remaining ingredients, except mandarin oranges. Add to skillet and cook over medium-high heat, stirring constantly, until sauce thickens; simmer an additional 3 to 4 minutes. Transfer to serving platter and garnish with mandarin orange slices. Makes 4 servings.