member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

    Pork: 6 pt. Pork Tenderloins with Orange Pepper Sauce

    Source of Recipe

    In the Kitchen with Bob

    List of Ingredients

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

    Recipe

    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.
    - - - - - - - - - - - - - - - - - -
    NOTES : If reduced calorie margarine is used in place of butter, this dish has 6 WW points per serving.Ê Serves 4.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â