Pork Tenderloins with Orange Sections and Brussels Sprout Strips
- 8 ounces pork tenderloin, sliced into ½-inch rounds
- 2 tablespoons vegetable oil
- Salt and freshly milled black pepper
- ¼ cup finely chopped scallions
- ¼ cup port wine or medium red wine
- 1 cup low-sodium chicken broth
- 1 teaspoon tomato paste
- ¼ cup chopped orange sections
- 2 tablespoons grated orange zest
- 2 tablespoons unsalted butter
- Brussels Sprouts Chiffonade with Cumin
Instructions:
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 ¼ 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 sauté 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