Pork Tenderloin With Orange

• 2 pork tenderloins, about 1 pound each
• Salt and freshly ground black pepper to taste
• 1 tablespoon vegetable oil
• 1/2 cup finely chopped onions
• 2 cups orange sections with membrane removed
• 1/4 cup port wine
• 1/4 cup red wine, like burgundy
• 1/2 cup fresh or canned chicken broth
• 2 teaspoons tomato paste
• 1 tablespoon julienne orange zests
• 1 tablespoon butter

1. Trim each tenderloin to remove excess fat.
2. Cut each tenderloin into 4 equal rounds.
3. With a mallet or meat pounder, pound each pork round to about 1/4 inch thick.
4. Sprinkle with salt and pepper.
5. In a skillet large enough to hold the pieces of pork in one layer, heat the oil over medium high heat.
6. Saute pork for about 2 minutes on each side.
7. Do not overcook.
8. Remove from the pan and keep warm on a platter.
9. In the same skillet, add the onions and cook until wilted.
10. Drain the fat and add the port and wine.
11. Bring to a boil.
12. Stir and scrape to dissolve the brown particles that cling to the bottom of the pan.
13. Add the chicken broth and the tomato paste.
14. Stir to blend; reduce by half.
15. Add the orange sections and zests, bring to a simmer and swirl in the butter.
16. Add any juices that may have accumulated around the pork slices.
17. Blend well.
18. Pour the sauce over the pork and serve hot.

pork tenderloins, salt, vegetable oil, onions, orange sections, port wine, red wine, chicken broth, tomato paste, butter

Taken from cooking.nytimes.com/recipes/6510 (may not work)