Lamb Tenderloins With Orange Pepper Sauce - Ww 6 Points

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 12 ounces lamb tenderloin, fat removed
• 3 tablespoons flour
• 2 tablespoons reduced-calorie margarine or 2 tablespoons butter
• 1/4 cup chopped shallot
• 3/4 teaspoon fresh coarse ground black pepper
• 1/3 cup dry wine
• 2/3 cup orange juice

Recipe

• 1 prepare the lamb by cutting into 1/2-inch slices, then pounding between 2 sheets of waxed paper until about 1/4 inch thick.
• 2 dust lightly with the flour.
• 3 in a wide skillet, melt the margarine over medium-high heat.
• 4 add the lamb, turning once, until browned on both sides.
• 5 do this step in stages if pan isn't large enough to handle all the lamb at once.
• 6 when the lamb is browned on the outside, it should be thoroughly cooked through.
• 7 remove to a warmed serving platter, and keep warm in a 200 degree oven.
• 8 to the drippings in the pan add the shallots and pepper.
• 9 cook, stirring occasionally, until the shallots wilt, then add the wine, orange peel, and orange juice.
• 10 bring to a boil, stirring frequently.
• 11 cook until reduced to 1/2 cup or so.
• 12 pour the sauce over the lamb and serve.
• 13 notes: if reduced calorie margarine is used in place of butter, this dish has 6 ww points per serving.