Pork Tenderloins with Orange Sauce

Pork:

2 pork tenderloins, approximately 1 pound
each, excess fat removed
2 teaspoons freshly ground black pepper
2 tablespoons olive oil

Lightly sprinkle 1 teaspoon black pepper over each tenderloin on all
sides. Heat 2 tablespoons olive oil in a large non-stick sauti pan over
medium-high heat and sauti pork 6 minutes, turning to brown evenly. Lower
heat to medium-low and sauti another 4 minutes on each side (total cooking
time 14 minutes). The resulting meat is medium-rare. If you prefer it
medium to well done, increase the cooking time slightly.

Make a small cut with a sharp knife to check for desired doneness.
Slightly undercook as it will continue to cook while you prepare the
sauce. Remove pork and wrap in aluminum foil to keep warm.


Orange Sauce:

10 strips orange zest, approximately
2-inches long and 1/2-inch wide (about 2 oranges)
4 tablespoons butter
1/2 cup finely minced carrot
3/4 cup finely minced onion
1/2 cup finely minced celery
1/2 cup white wine vinegar
1 cup freshly squeezed orange juice
2 teaspoons sugar
1 1/2 cups white wine
1/2 cup orange liqueur
1 tablespoon + 1 teaspoon minced fresh dill
2 teaspoons flour

In a small saucepan of boiling water, gently boil the orange zest for 15
minutes to soften. Remove from pan, cool slightly and cut the orange zest
into thin matchsticks. In a large non-stick pan, sauti the carrots, onion
and celery in butter for 5 minutes. Add the orange strips, vinegar, orange
juice, sugar, wine and liqueur. Boil over low heat for 15 to 20 minutes
until it reduces and thickens. Add 1 teaspoon of the dill, sprinkle in the
flour and stir to combine and thicken slightly. To serve, pour half the
orange sauce onto a large heated platter and spread over the surface.
Slice each warm tenderloin in 12 slices and place on top of the orange
sauce. Pour remaining sauce over the meat and sprinkle with remaining
tablespoon for fresh dill. Serve immediately. Serves 6 to 8.


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