Blomindon Inn – 19th century Sea Captains Mansion in Wolfville
2 small oranges
2 small pork tenderloins
1 tablespoon all purpose flour
1 tablespoon vegetable oil
1 clove garlic; minced
salt and pepper
1/4 cup dry white wine
2 tablespoon orange juice concentrate
2 green peppercorns
1/2 cup whipping cream
Peel oranges. With sharp knife, cut off outer membrane, remove sections from membranes. Set sections aside.
Dust pork with flour, shaking to coat. In heavy ovenproof skillet, heat oil over medium-high heat; brown pork all over. Sprinkle with garlic, then salt and pepper to taste. Roast in 375F oven for 12 minutes or until interior still has hint of pink and meat thermometer inserted at 20 degree angle registers 160F. Remove from skillet; tent with foil and let stand 10 minutes.
Meanwhile, pour off any fat from pan; cook wine, orange juice and peppercorns over medium-high heat; stirring to scrape up brown bits from bottom of skillet; until reduced by half. Reduce heat and stir in cream; simmer for 1 minute or until thick enough to coat spoon.
Cut pork into 1/4″ thick slices; serve with sauce. Garnish with oranges.
Makes 6 servings.