Southern Pork Tenderloin

 

http://southernfood.about.com/od/porktenderloin/r/r80710d.htm

    .  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

Preparation:

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.