Ingredients:
4 oranges
3 lb. pork tenderloin, trimmed
2 tsp. olive oil
3/4 tsp. salt
8 tbsp. sweet chili sauce
6 oz. Dofino Light Havarti, shredded

Cooking Directions:
Cut 1 of the oranges in thin wedges and squeeze the juice from the remaining 3. Cut the tenderloin in 8 slices, approximately ¾ inch thick. Heat the olive oil in a pan and brown the meat, approximately 2 minutes on each side and sprinkle with half the salt. Place the tenderloin in an oven-proof dish. Put the orange slices, orange juice, chili sauce and the rest of the salt in a pot. Bring the sauce mixture to a boil and simmer for approximately 2 minutes stirring occasionally. Pour the sauce over the meat and sprinkle with cheese. Bake at 350° F until cheese is bubbling.

Makes 8 servings