Prep 15 mins
Cook 30 mins
It comes from a book called In the Kitchen with Bob.
- 12 ounces pork tenderloin, fat removed
- 3 tablespoons flour
- 2 tablespoons reduced-calorie margarine or 2 tablespoons butter
- 1⁄4 cup chopped shallot
- 3⁄4 teaspoon fresh coarse ground black pepper
- 1⁄3 cup dry white wine
- 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 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.
- NOTES: If reduced calorie margarine is used in place of butter, this dish has 6 WW points per serving.