PORK TENDERLOIN WITH ORANGE

Pork Tenderloin With Orange image

Provided by Pierre Franey

Categories dinner, weekday, sauces and gravies, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

Previous Next

Ingredients

2 pork tenderloins, about 1 pound each
Salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
1/2 cup finely chopped onions
2 cups orange sections with membrane removed
1/4 cup port wine
1/4 cup red wine, like burgundy
1/2 cup fresh or canned chicken broth
2 teaspoons tomato paste
1 tablespoon julienne orange zests
1 tablespoon butter

Steps:

Trim each tenderloin to remove excess fat. Cut each tenderloin into 4 equal rounds.
With a mallet or meat pounder, pound each pork round to about 1/4 inch thick. Sprinkle with salt and pepper.
In a skillet large enough to hold the pieces of pork in one layer, heat the oil over medium high heat. Saute pork for about 2 minutes on each side. Do not overcook. Remove from the pan and keep warm on a platter.
In the same skillet, add the onions and cook until wilted. Drain the fat and add the port and wine. Bring to a boil. Stir and scrape to dissolve the brown particles that cling to the bottom of the pan. Add the chicken broth and the tomato paste. Stir to blend; reduce by half.
Add the orange sections and zests, bring to a simmer and swirl in the butter. Add any juices that may have accumulated around the pork slices. Blend well. Pour the sauce over the pork and serve hot.

Nutrition Facts : @context http, Calories 397, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 5 grams, Sodium 933 milligrams, Sugar 10 grams, TransFat 0 grams