Name: Pork Tenderloins with Orange Pepper Sauce
Ingredients: 12 oz Pork tenderloin; trimmed of fat; 3 tb Flour; 2 tb Margarine or butter; 1/4 c Shallot; chopped; 3/4 ts Coarsely ground pepper; 1/3 c Dry white wine; 1 tb Shredded orange peel; 2/3 c Orange juice

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CATEGORY	CUISINE	TAG	YIELD
Meats		Pork &, Ham	4	Servings

INGREDIENTS

12	oz	Pork tenderloin; trimmed of fat
3	tb	Flour
2	tb	Margarine or butter
1/4	c	Shallot; chopped
3/4	ts	Coarsely ground pepper
1/3	c	Dry white wine
1	tb	Shredded orange peel
2/3	c	Orange juice

INSTRUCTIONS

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.
Recipe By     : In the Kitchen with Bob
Posted to EAT-L Digest 14 October 96
Date:    Tue, 15 Oct 1996 18:00:56 -0400
From:    Cheryl Constantine <Nickaduck@AOL.COM>

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