Ingredients
1 c. fresh orange juice
1 tsp. cornstarch
2 tbsp. peanut oil
1/4 c. finely chopped shallots
2 tbsp. minced peeled fresh ginger
2 clove garlic
1/4 tsp. red pepper flakes
1/2 c. chicken broth
1 tbsp. soy sauce
2 pork tenderloins
1/2 tsp. salt
1/4 tsp. Freshly ground pepper
1 tbsp. unsalted butter
Preparation
Step 1In a small bowl, stir together 2 tablespoon orange juice and cornstarch until smooth. Set aside.Step 2In a medium saucepan over medium-high heat, heat 1 tablespoon oil. Add shallots, ginger, garlic, and red pepper flakes; cook, stirring frequently, until shallots are light golden, about 3 minutes. Add remaining orange juice, broth, and soy sauce. Bring to a boil; boil until reduced to 1 cup, about 6 minutes. Whisk in cornstarch mixture; boil 1 minute. Remove saucepan from heat and set aside.Step 3Place pork slices cut side down on work surface and flatten slightly with the palm of your hand to make medallions. Sprinkle with salt and pepper.Step 4In a 12-inch nonstick skillet over medium-high heat, melt butter with remaining 1 tablespoon oil. Add pork and cook in batches until browned and cooked through, 4 to 5 minutes per side. Transfer pork to a platter.Step 5Add sauce to skillet with drippings; place skillet over medium-high heat. Bring sauce to a boil, stirring to scrape up any brown bits. Stir in juices from pork on platter. Remove skillet from heat and add pork slices to skillet, turning to coat with sauce.
