Shelly's Recipe

PORK TENDERLOIN WITH ORANGE AND ROSEMARY

Category: Roasts/Tenderloins - Pork

2 lb pork tenderloin, sliced into 1 inch pieces
Salt and pepper
1 tbsp olive oil
2 cloves garlic, minced
1 tsp dried rosemary, crushed
2/3 cup dry red wine
1 cup chicken broth
1/2 cup orange juice
1 tbsp cornstarch

Flatten each piece of pork until they are about 1/2 inch thick. Sprinkle with salt and pepper. Heat oil in a skillet and brown each piece for several minutes and remove from heat. Add next 3 ingredients to pan drippings and cook for several minutes. Combine remaining ingredients and add to skillet. Heat until thickened and serve over medallions.