This recipe was created by Vicki Sebastiani, Executive Chef for Viansa Winery & Italian Marketplace in Sonoma. If you prefer not to use pork, a small turkey breast is a fine substitute.

2 pork tenderloins, approximately 1 pound each
2 tablespoons olive oil
Finely ground black pepper to taste

Orange sauce:

4 strips orange peel, approximately 2 inches long and 1/2 inch wide
2 tablespoons butter
1/4 cup finely minced carrot (approximately one medium-large carrot)
1/4 cup finely minced onion (1/2 small onion)
1/4 cup finely minced celery (2 stalks)
1/4 cup blood orange vinegar
1/2 cup fresh orange juice
1 teaspoon sugar
1 cup white wine
1/4 cup orange liqueur
2 teaspoons fresh dill, minced
1 teaspoon flour

Lightly sprinkle black pepper over meat on all sides.

Heat a medium-large skillet over medium heat. Heat 2 tablespoons olive oil. SautŽ pork over medium-high heat 2 minutes on each side to lightly brown meat (about 4 minutes). Lower heat to medium-low and sautŽ another 2 minutes on each side (total cooking time 8 minutes.). Remove pork and wrap in aluminum foil to keep warm.

Optional: If you prefer to barbecue, marinate tenderloin at room temperature in a small amount of blood orange vinegar for 1-2 hours and barbecue until medium-rare.

To make the orange sauce, boil the orange peel for fifteen minutes to soften. SautŽ carrots, onion and celery in butter for 2 minutes. Cut orange peel into thin, matchstick strips. Add orange strips, blood orange vinegar, orange juice, sugar, wine and liqueur. Boil over low heat for 10 minutes to reduce. Add 1 teaspoon of the dill and the flour, stirring to combine and thicken slightly. Pour orange sauce into a large heated platter and spread over the surface.

Slice each warm tenderloin into 12 slices and place on top of the orange sauce. Sprinkle with remaining teaspoon of fresh dill and serve immediately.

Serves 8, three slices per person.

Recipe courtesy of Viansa Winery.

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