Pork Tenderloin With Orange

Ingredients

• 2 pork tenderloins, about 1 pound each
• Salt and freshly ground black pepper to taste
• 1 tablespoon vegetable oil
• ½ cup finely chopped onions
• 2 cups orange sections with membrane removed
• ¼ cup port wine
• ¼ cup red wine, like burgundy
• ½ cup fresh or canned chicken broth
• 2 teaspoons tomato paste
• 1 tablespoon julienne orange zests
• 1 tablespoon butter

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    408 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 49 grams protein; 155 milligrams cholesterol; 335 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Trim each tenderloin to remove excess fat. Cut each tenderloin into 4 equal rounds.
2. With a mallet or meat pounder, pound each pork round to about 1/4 inch thick. Sprinkle with salt and pepper.
3. 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.
4. 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.
5. 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.

25 minutes