Pork Tenderloins With Orange Pepper Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Ham, Pork & | 4 | Servings | |
INGREDIENTS
| 12 | oz | Pork tenderloin, trimmed of |
| fat | ||
| 3 | T | Flour |
| 2 | T | Margarine or butter |
| 1/4 | c | Shallot, chopped |
| 3/4 | t | Coarsely ground pepper |
| 1/3 | c | Dry white wine |
| 1 | T | Shredded orange peel |
| 2/3 | c | Orange juice |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 289
Calories From Fat: 114
Total Fat: 12.8g
Cholesterol: 81.1mg
Sodium: 103.7mg
Potassium: 533.8mg
Carbohydrates: 11.9g
Fiber: <1g
Sugar: 4.2g
Protein: 26.8g