12 ounces pork tenderloin, trimmed of fat
3 tablespoons flour
2 tablespoons margarine or butter
1/4 cup chopped shallot
3/4 teaspoon coarsely ground pepper
1/3 cup dry white wine
1 tablespoon shredded orange peel
2/3 cup orange juice
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.
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 F oven.
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.