Pork Tenderloin with Orange Saucenatalie
Nana’s original recipe.
- Pork tenderloin cut into medallions.
- Black Pepper
- Olive Oil
- 1/2-1 cup more orange juice than the amount of sauce you want
- Olive oil
- Powdered ginger (spice)
- 2 garlic cloves whole
- 1/2 a small yellow onion chopped into small pieces
Place a skillet on high heat and olive oil. Season pork with salt and pepper on both sides. Once the olive oil is very hot (you can test this by dropping water into the skillet and if the water immediately jumps and sizzles the pan is hot enough) add the pork into the skillet and sprinkle with rosemary. Brown one side of the pork until it is crispy and then flip and sprinkle rosemary to the other side. Cook the pork until the other side is brown and the meat is fully cooked. Remove the pork from the skillet and pour some orange sauce over the meat. It is good alongside roasted vegetables or potatoes.
Put orange juice, olive oil, garlic and onion into a small saucepan on medium (twords the high side) heat. Let that warm up for about 5 minutes. Next, add paprika, ginger, and salt to taste and let simmer until sauce reduces a little bit. Once it has reduced add flour in small amounts and whisk it in until you get a consistency that is a little thinner than what you want in the end. Lastly, simmer the sauce about 5 more minutes and serve over your pork.