Pork Tenderloin Medallions with an Orange Reduction

I was just winging this one, makin' it up as I went along. As many of you may know, that can be real dangerous, but I got lucky on this one...Of course, with a good cut like pork tenderloin, it's gotta come out pretty good no matter what, but this one was excellent. This was also my first attempt at a reduction, and I think I succeeded. I have two more tenderloins in the freezer and this recipe is going to make onto at least one of them for sure.

Pork Tenderloin Medallions with an Orange Reduction
Ingredients:
1 lb (or more) pork tenderloin
½ teaspoon ground Cumin
½ teaspoon garlic powder
½ teaspoon dried Cilantro
¼ teaspoon Cayenne pepper
1 teaspoon ground dry mustard
¼ cup white wine
¼ cup chicken stock
¼ cup Orange Juice (fresh blood orange if you can get one)
1 Tablespoon of butter


Directions:
Slice the pork diagonally into 1 inch slices.
Mix the seasonings (cumin, garlic, cilantro, and cayenne) in a small bowl.
Mix the white wine, chicken stock, and orange juice in a small bowl.
Sprinkle half of the seasoning mixture onto the pork slices and rub it in.
Turn the slices and repeat with the rest of the seasoning.
In a large non-stick skillet, melt the butter over medium-low heat.
Place the seasoned pork in-the hot pan and brown slowly on one side, then turn to brown the other side.




When browned on both sides, pour 1/3 of the orange juice mixture AROUND the pork, not over it.
Bring to a slow boil and cover. allow this to simmer for 3-4 minutes.
Remove the pork from the pan to a warm dish, cover and keep warm.
Increase the heat to Medium-High and bring the broth in the pan to a boil.
Add the remaining orange juice mixture, stirring to scrape up any bits from the bottom and sides of the pan.
Keep stirring constantly until reduced by ½ to ¾ and thickened.
Serve the pork with a generous drizzle of the reduction over it.

I was so eager to eat this that I forgot to take pictures...Next time...
UPDATE:
Next time indeed (01/22/08):



Enjoy,
Lorence