Ingredients
1cuporange juice,fresh
1tspcornstarch
2tbsppeanut oil
¼cupshallots,finely chopped
2tbspfresh ginger,peeled and minced
2garlic clove
¼tspred pepper flakes
½cupchicken broth
1tbspsoy sauce
2pork tenderloins
½tspsalt
¼tspfreshly ground pepper
1tbspunsalted butter
Preparation
In a small bowl, stir together 2 tablespoons of orange juice and cornstarch until smooth. Set aside
In a medium saucepan over medium-high heat, heat 1 tablespoon of oil. Add the shallots, ginger, garlic, and red pepper flakes, then cook, stirring frequently for about 3 minutes until shallots are lightly golden.
Add the remaining orange juice, broth, and soy sauce. Bring to a boil, then boil for about 6 minutes until reduced to 1 cup.
Whisk in the cornstarch mixture, then boil for 1 minute. Remove saucepan from heat and set aside.
Place the pork slices cut side down on the work surface and flatten slightly with the palm of hand to make medallions. Sprinkle with salt and pepper.
In a 12-inch nonstick skillet over medium-high heat, melt butter with the remaining 1 tablespoon of oil. Add pork and cook in batches for 4 to 5 minutes per side until browned and cooked through. Transfer pork to a platter.
Add the sauce to skillet with drippings, then place the skillet over medium-high heat. Bring the sauce to a boil, stirring to scrape up any brown bits. Stir in the juices from the pork on a platter.
Remove skillet from heat and add pork slices to skillet, turning to coat with sauce.
Serve warm, and enjoy!
