Southern Pork Tenderloin

    .  2 pork tenderloins, cut in 1-inch slices
    .  2 tablespoons flour
    .  1/2 teaspoon salt
    .  Dash black pepper, or to taste
    .  2 to 3 tablespoons olive oil
    .  1 cup orange juice
    .  1/2 teaspoon dried leaf basil
    .  2 tablespoons brown sugar
    .  2 tablespoons red wine vinegar
    .  1 clove garlic, minced
    .  1/2 teaspoon chili powder
    .  6 to 8 green onions, thinly sliced
Heat oven to 350°.
Slice pork tenderloins into 1-inch rounds; using the heel of your hand, flatten each slice slightly.
Combine flour, salt and pepper; coat pork pieces with the mixture.
In a large skillet, heat olive oil over medium-high heat. Saute the pork slices for about 2 minutes on each side, or until browned. Combine remaining ingredients and pour over the pork (If your skillet is not ovenproof, put the pork in a baking dish first). Transfer to the oven and bake, uncovered, for 20 to 25 minutes, until pork is glazed and mixture is reduced and slightly thickened.
Serves 4 to 6.

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