• 12 red potato
• 4-1/2 tsp. olive oil
• 1 Tbs. fresh rosemary, chopped
• 4-1/2 tsp. olive oil
• 1-1/2 Lbs. boneless pork tenderloin chops
• 1/2 cup dry sherry or white wine
• 1/4 cup orange juice
• 1/4 cup orange zest
• 1/4 cup chicken broth
• 2 tsp. fresh ginger, finely chopped
• salt and pepper, to taste

Preheat oven to 425° F. Brush potatoes with olive oil, place in baking pan, and sprinkle with rosemary and salt and pepper to taste. Roast for 20-25 minutes. Meanwhile, heat oil in large skillet. Place pork in pan and brown on each side to 1 minutes. Add sherry and bring to a boil. Add orange juice, zest, chicken broth, and ginger. Lower heat and simmer, covered, for about 20 minutes. Add salt and pepper to taste and serve with the potatoes.