Pork Tenderloins with Orange Pepper Sauce

40 minutes Prep: 10 minutes Cook: 30 minutes

192 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

12	ounces	pork tenderloin	trimmed of fat
3	tablespoons	flour, all-purpose
2	tablespoons	margarine	or butter
1/4	cup	shallot	chopped
3/4	teaspoon	black pepper	coarsely ground
1/3	cup	white wine	dry
1	tablespoon	orange zest	shredded
2/3	cup	orange juice

Directions

1. Prepare the pork by cutting into 1/2-inch slices, then pounding between 2 sheets of waxed paper until about 1/4 inch thick. Dust lightly with the flour.

2. In a wide skillet, melt the margarine over medium-high heat. Add the pork, turning once, until browned on both sides. Do this step in stages if pan isn't large enough to handle all the pork at once.

When the pork is browned on the outside, it should be thoroughly cooked through. Remove to a warmed serving platter, and keep warm in a 200 degree oven.

3. To the drippings in the pan add the shallots and pepper. Cook, stirring occasionally, until the shallots wilt, then add the wine, orange peel, and orange juice. Bring to a boil, stirring frequently. Cook until reduced to 1/2 cup or so. Pour the sauce over the pork and serve.

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Nutrition Facts

Serving Size 140g

Amount per Serving

Calories 192 41% of calories from fat

	% Daily Value*
Total Fat 9.0g	13%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 55mg	18%
Sodium 118mg	5%
Total Carbohydrate 9.0g	3%
Dietary Fiber 1.0g	2%
Sugars 0.0g
Protein 19.0g	37%