Preparation time: 5 minutes
Cook time: 30 minutes
Rest time: 5 minutes

Ingredients
1 pound pork tenderloin
1⁄2 cup POLANER Sugar Free Blackberry or Sugar Free Blueberry Preserves
2 tablespoons balsamic vinegar
2 tablespoons water
1 tablespoon fresh rosemary leaves, minced or 1 teaspoon dried rosemary, crushed
1 clove garlic, minced
1⁄4 teaspoon salt


HEAT large nonstick skillet over medium-high heat; add pork. Cook 5 to 6 minutes, until browned on all sides, turning occasionally.
REDUCE heat to medium. Add remaining ingredients; cook, stirring until preserves are melted. Spoon sauce over pork.
COOK, covered, 15 to 18 minutes, until pork reaches 160°F in thickest part of center. Spoon sauce over pork occasionally. Remove pork to cutting board; cover and let stand 5 minutes.
SLICE pork; serve with sauce. Garnish with fresh or frozen blackberries and rosemary sprigs, if desired.

Makes 4 servings (4 ounces of pork with 2 tablespoons sauce per serving)

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Preparation time: 15 minutes
Cook time: 20 minutes

Ingredients
3⁄4 cup POLANER Sugar Free Orange Marmalade or Sugar Free Pineapple Preserves
1⁄4 cup light soy sauce
2 tablespoons rice vinegar or cider vinegar
1 tablespoon cornstarch
1 tablespoon canola oil
3 green onions, cut diagonally into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
2 cups broccoli florets
1⁄2 cup julienne-cut carrot (1 medium)
2 cups sliced mushrooms
1 tablespoon minced fresh ginger
1 clove garlic, minced
3⁄4 pound boneless skinless chicken breasts, cut into 1⁄2-inch strips
2 cups hot cooked brown rice
2 tablespoons slivered almonds, toasted


COMBINE marmalade, soy sauce, vinegar and cornstarch in small bowl; stir to dissolve cornstarch. Set aside.
HEAT oil in large skillet or wok over medium-high heat. Add green onions, bell pepper, broccoli and carrots; stir-fry 6 minutes or until crisp-tender. Add mushrooms and stir-fry 2 minutes. Remove from pan; keep warm.
ADD ginger, garlic and chicken to hot skillet; stir-fry 4 minutes or until chicken is no longer pink in center.
RETURN vegetables to pan. Stir in marmalade mixture and bring to a boil. Cook 1 minute or until thickened, stirring constantly. Serve over rice. Top with almonds.

Makes 4 servings (11⁄4 cups stir-fry and 1⁄2 cup rice per serving)

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Preparation time: 15 minutes
Bake time: 55 minutes
Cooling time: 30 minutes

Ingredients
Nonstick cooking spray
1 cup oats
1⁄2 cup fat-free milk
1 cup mashed very ripe bananas (about 2 medium)
1⁄2 cup cholesterol-free egg substitute
1⁄2 cup canola oil
2 cups all-purpose flour
2 tablespoons sugar substitute for baking, or 1⁄4 cup sugar
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup POLANER Sugar Free Strawberry or Sugar Free Blueberry Preserves


HEAT oven to 350°F. Lightly coat bottom only of 8X4-inch loaf pan with nonstick cooking spray.
COMBINE oats and milk in medium bowl; mix well. Let stand 10 minutes. Stir in bananas, eggs and oil until combined.
COMBINE flour, sugar substitute, baking powder, baking soda and salt in large bowl; mix well. Add banana mixture to dry ingredients all at once; stir just until ingredients are moistened.
STIR preserves in small bowl until thinned to spreading consistency.
POUR half of batter into prepared pan; spoon preserves over batter, spreading to cover. Spoon remaining batter evenly over preserves.
BAKE 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely.

Makes 16 servings (1 slice per serving)


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