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Tilapin's Pork Tenderloin with Orange-Pepper Sauce

12 ounces of pork tenderloin, trimmed of fat
3 tablespoons flour
2 tablespoons margarine or butter
1/4 cup chopped shallots
3/4 teaspoon black peppercorns, coarsely crushed
1/3 cup dry white wine
1 tablespoon finely shredded orange peel
2/3 cup orange juice


Cut the pork across the grain into 1/2" slices. Place the
meat between two pieces of wax paper and pound gently and evenly until meat is about 1/4" thick. Dust lightly with flour.

Melt one tablespoon of butter in a skillet and cook until
the pork is browned, turning once. Remove to a warm platter and keep warm.

Add the shallots with one tablespoon of butter and the
pepper to the drippings in the pan. Cook, stirring occasionally, until the shallots wilt
(remark: "wilt"? THAT was a new one for me!), then add the wine,
orange peel, and orange juice. Bring to a boil, stirring
frequently, until liquid is reduced to 1/2 cup.

Pour the sauce over the pork and serve.

Makes 3-5 servings.

Remarks: a) Add tarragon? b) Use cornstarch to thicken sauce?

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