Ingredients:
¼ tsp. paprika
¼ tsp. black pepper
¼ tsp. sea salt
1 tbsp. canola oil
1.5 lbs. pork tenderloin
¾ cup orange juice
2 tbsp. granulated sugar
2 garlic cloves
½ tsp. orange zest
2 tbsp. all-purpose flour
¼ cup water
Preparation:
1. Pre-heat oven to 300 degrees
2. Combine paprika, fresh pepper, and sea salt to make dry rub to cover both sides of pork tenderloin
3. Use a large sauté pan to brown pork in 1 tablespoon canola oil on all sides, when pork is golden brown, place pork on a cookie sheet and place in oven to finish cooking, about 25 minutes
4. Use the same skillet from the pork and begin the pan sauce, combine orange juice, sugar, garlic cloves and grated orange peels (orange zest) on medium heat. Cook for 5 minutes
5. After cooking pan sauce for 5 minutes, combining all-purpose flour, cold water, pour slowly until sauce is smooth and thicken
6. Remove pork tenderloin from oven, let rest 10 minutes, slice into medallions and drizzle with pan sauce
7. Serve with garlic mashed potatoes and snap”n”mushrooms
