Pork Tenderloins with Orange Pepper Sauce

* Exported from MasterCook *

Pork Tenderloins with Orange Pepper Sauce

Recipe By : In the Kitchen with Bob
Serving Size : 4 Preparation Time :0:00
Categories : Pork & Ham

Amount Measure Ingredient -- Preparation Method
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12 ounces pork tenderloin -- trimmed of fat
3 tablespoons flour
2 tablespoons margarine or butter
1/4 cup shallot -- chopped
3/4 teaspoon coarsely ground pepper
1/3 cup dry white wine
1 tablespoon shredded orange peel
2/3 cup orange juice

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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