Combine broth and wine in a large nonstick skillet; cook 10 minutes over high heat or until liquid is reduced to 2/3 cup. Combine marmalade, mustard, and cornstarch; stir into wine mixture. Bring to a boil, and cook 1 minute, stirring constantly. Pour mixture into a bowl; set aside, and keep warm. Trim fat from tenderloins; sprinkle with salt and pepper. Heat olive oil in skillet coated with cooking spray over medium heat until hot. Add pork; cook 30 minutes or until a meat thermometer inserted in thickest part of pork registers 160 degrees, turning pork every 10 minutes. Yield: 4 servings. (serving size: 3 ounces pork and 2 tablespoons sauce). Per serving: 205 Calories; 5g Fat (27% calories from fat); 27g Protein; 5g Carbohydrate; 74mg Cholesterol; 341mg Sodium Serving Ideas : Serve pork with sauce. NOTES : This is a fairly sweet dish with sharp citrus notes, so a spicy Alsatian Gewurztraminer or German Kabinett-quality Riesling is definitely the best choice. To serve, cut into 1/4-inch-thick slices. Recipe by: Cooking Light, Jan/Feb 1995, page 78 Posted to MC-Recipe Digest V1 #432 by igor@digex.net on Jan 28, 1997.