- 1 pound pork tenderloin
- 1/4 cup all-purpose flour
- 2 1/2 tablespoons Lucerne Sweet Cream Butter
- 1/3 cup chopped shallots
- 1 teaspoon black peppercorns, coarsely crushed
- 1/2 cup dry white wine, such as Chardonnay
- 1 1/2 tablespoons finely shredded orange peel
- 1 cup fresh orange juice
- Salt
- Preheat oven to 200 degrees F. Cut pork crosswise into slices about 1/2 inch thick. Place slices between sheets of plastic wrap; with a flat mallet or rolling pin, gently and evenly pound pork to a 1/4-inch thickness. Peel off plastic wrap. Coat slices lightly with flour.
- Melt 2 tablespoons butter in a 12-inch nonstick frying pan over medium-high heat. Add as many slices of pork as will fit in a single layer. Cook, turning once, until lightly browned on both sides, about 1 minute total. Transfer to an ovenproof serving platter, cover lightly with foil, and keep warm in oven while you cook remaining pork. Add more butter to frying pan if necessary.
- When all the pork is cooked and warming in the oven, add shallots and pepper to frying pan; stir until shallots are limp, about 2 minutes. Add wine, orange peel, and orange juice. Boil over high heat until reduced to 3/4 cup, about 5 minutes. Pour sauce over pork and serve. Add salt to taste.