Orange Dijon Pork Medallions

Heat the oil in a 12-inch, extra-deep nonstick skillet over medium heat. Sprinkle the pork lightly with black pepper. Cut the pork into 1/4-inch-thick slices (some pieces will be very small). Add the meat to the skillet as you slice. Raise the heat to medium-high. Cook until lightly browned on the first side, about 5 minutes. Meanwhile, measure out the wine and set aside. Turn the pork slices over, and continue to cook 4 to 5 more minutes, or just until the pork is cooked through. (If the pan becomes dry, lower the heat and add 2 tablespoons water.) Remove the pan from the heat. Remove the pork to a serving plate and set aside. Return the pan to the stove over medium heat and immediately pour in the wine. Bring the wine to a boil, stirring constantly to loosen any brown bits from the bottom of the pan. Cook, stirring, for 1 minute. Add the marmalade and mustard and stir briskly to mix well. Remove the pan from the heat and swirl in the butter just until the butter is dissolved. Drizzle the sauce over the pork slices and serve at once. Serves 4. Per serving: 304 calories (percent of calories from fat, 35), 36 grams protein, 7 grams carbohydrates, no fiber, 12 grams fat, 109 milligrams cholesterol, 203 milligrams sodium