Pork Tenderloin with Orange
  1. Zest and juice two oranges and thinly slice the third. Season pork with salt, white pepper and paprika.
  2. Heat oil in a heavy skillet or braising dish until almost smoking. Quickly sear tenderloins in the oil until evenly browned on all sides. Remove meat from pan; add butter and onions and saute over medium heat until slightly softened. Add the orange juice and white wine and bring to a simmer.
  3. Return meat to pan; liquid should cover tenderloins by half. If it doesn't, add more white wine. Cover tightly and cook on in a low oven (300°) until cooked, about 20 - 30 minutes.
  4. Remove meat to a heated serving platter and add the orange zest to the braising liquid, then bring to the boil. Meanwhile, mix the cornstach with 1/4 cup of cold water. Whisk in cornstarch and boil for a moment, until thick. Serve the tenderloin thinly sliced on a bias, garnished with orange slices, with the sauce poured over all.
Tidewater On The Halfshell