Ingredients
1 Pork tenderloin cut into 1inch thick medallions (approx. 8 pieces).
2 Tbsp. olive oil.
2 ounces sherry vinegar.
2 ounces orange juice.
2 ounces sour cream.
½ cup chicken stock, broth, or water.
Salt and pepper to taste.
Preparation
Directions Season pork with salt and pepper. Heat oil in skillet. Brown both sides of each medallion. Remove pork and keep warm. De-glaze pan with sherry vinegar and reduce scraping pan to remove brown caramelized juices. Add orange juice, mustard and sour cream. Whisk to smooth and incorporated. Adjust consistency with broth. Season with salt and pepper.
