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Pork Tenderloins with Orange Pepper Sauce

A centerpiece for your homegrown luau.

Yield: Serves 4


  • 12 oz. pork tenderloin, trimmed of fat
  • 3 Tbs. flour
  • 2 Tbs. margarine or butter
  • 1/4 cup chopped shallot
  • 3/4 tsp. coarsely ground pepper
  • 1/3 cup dry white wine
  • 1 Tbs. shredded orange peel
  • 2/3 cup orange juice


  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
  2. Dust lightly with the flour
  3. In a wide skillet, melt the margarine over medium-high heat
  4. Add the pork, turning once, until browned on both sides
  5. Do this step in stages if pan isn't large enough to handle all the pork at once
  6. When the pork is browned on the outside, it should be thoroughly cooked through
  7. Remove to a warmed serving platter, and keep warm in a 200 degree F oven
  8. To the drippings in the pan add the shallots and pepper
  9. Cook, stirring occasionally, until the shallots wilt, then add the wine, orange peel, and orange juice
  10. Bring to a boil, stirring frequently
  11. Cook until reduced to 1/2 cup or so
  12. Pour the sauce over the pork and serve

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