Pork Tenderloin with Sauce
2 (10-ounce) pork tenderloins, cut into 1-inch thick slices
2 cups all-purpose flour
6 tablespoons butter, divided
Salt and pepper to taste
4 cups hot cooked rice
½ cup (8 tablespoons) butter
20 mushrooms, sliced
10 green onions, chopped
2½ cups white wine
8 tablespoons light brown sugar
2½ cups orange juice, divided
4 tablespoons cornstarch
1. Preheat oven to 225 degrees.
2. Use flat side of meat mallet and pound pork slices to ½-inch thick.
3. Put flour in a large resealable plastic bag; add pork slices and shake to coat.
4. Cook the pork slices in two batches. Melt 3 tablespoons of the butter in a large skillet over medium
heat; shake excess flour from half of the pork slices and fry 3 minutes, turn, salt and pepper them, and
then fry them another 3 minutes or until nicely browned. Remove pork slices from skillet and place on an
ovenproof plate. Melt the remaining 3 tablespoons of butter in the skillet; fry the other half of pork slices
as described above and place on the ovenproof plate. Cover the plate with foil and place in oven to keep