Pork Tenderloins with Orange Pepper Sauce
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
pork tenderloin
trimmed of fat |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
margarine
or butter |
|
| ¼ | cup |
shallots
chopped |
*
|
| ¾ | teaspoon |
black pepper
coarsely ground |
|
| ⅓ | cup |
white wine
dry |
*
|
| 1 | tablespoon |
orange zest
shredded |
|
| ⅔ | cup |
orange juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
pork tenderloin
trimmed of fat |
|
| 45 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
margarine
or butter |
|
| 59 | ml |
shallots
chopped |
*
|
| 3.8 | ml |
black pepper
coarsely ground |
|
| 79 | ml |
white wine
dry |
*
|
| 15 | ml |
orange zest
shredded |
|
| 158 | ml |
orange juice
|
|
Directions
Prepare the pork by cutting into ½-inch slices, then pounding between 2 sheets of waxed paper until about ¼ inch thick. Dust lightly with the flour.
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.
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 ½ cup or so. Pour the sauce over the pork and serve.
