- 8 ounces pork tenderloin, sliced into ¬Ĺ-inch rounds
- 2 tablespoons vegetable oil
- Salt and freshly milled black pepper
- ¬ľ cup finely chopped scallions
- ¬ľ cup port wine or medium red wine
- 1 cup low-sodium chicken broth
- 1 teaspoon tomato paste
- ¬ľ cup chopped orange sections
- 2 tablespoons grated orange zest
- 2 tablespoons unsalted butter
- Brussels Sprouts Chiffonade with Cumin
Melding the sweetness of oranges with the bitter flavor¬†of Brussels sprouts is a winning combination. Never fear¬†if you think you hate Brussels sprouts.
- Slice or pound each pork round between sheets of wax¬†paper until ¬ľ inch thick. Toss the pork rounds in some¬†of the cooking oil. Salt and pepper generously and set¬†aside on a plate.
- Heat a dry skillet for 2 minutes over¬†medium-high heat. Add the remaining oil and heat for 1¬†minute. Add the pork rounds and saut√© until lightly¬†browned, 1 to 2 minutes on each side. Remove the pork¬†rounds from the pan and place on a warm plate.
- Add the scallions to the skillet and cook for 30¬†seconds. Add the wine, broth, and tomato paste and¬†deglaze the pan, scraping up all of the brown bits that¬†stick to the bottom of the pan.
- Cook over medium heat¬†for 3 minutes. Stir in the orange sections and orange zest¬†and the butter and return the pork rounds to the sauce¬†with any juices that have accumulated on the plate. Cook¬†for 3 more minutes.
- Divide the sprouts equally onto two¬†plates. Spoon the pork medallion sauce to the side of the¬†sprouts. Lay the medallions in the sauce, just¬†overlapping the Brussels sprouts. Serve at once