Pork Tenderloin With Orange

Preparation

1. Step 1

   Trim each tenderloin to remove excess fat. Cut each tenderloin into 4 equal rounds.

2. Step 2

   With a mallet or meat pounder, pound each pork round to about ¼ inch thick. Sprinkle with salt and pepper.

3. Step 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. Step 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. Step 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.