Pork Tenderloin Medallions with Rhubarb-Orange Sauce

By sugarbear

Ingredients

• 2 pork tenderloins ( about 1 1/2 pounds total), trimmed of fat
• Kosher salt and ground black pepper
• 2 tablespoons extra virgin olive oil, divided
• 2 cups thinly sliced rhubarb
• 2 teaspoons sugar
• 2 tablespoons minced shallot
• 1/2 teaspoon minced garlic
• 1 cup orange juice
• 2 teaspoons water
• 1 teaspoon cornstarch
• 2 teaspoons Dijon mustard
• chopped fresh chives to garnish

Preparation

Step 1

1. Trim off the the end of each tenderloin, cutting off about a 3-inch
section. Slice the remaining portion of each tenderloin crosswise
into 3/4-inch rounds. You should end up with about 18-20 pieces,
including the 2-inch sections cut from the ends. Season the pork on all
sides with salt and pepper.

2. In a large skillet over medium-high heat 1 tablespoon of the oil.
Working in batches, add the pork to the skillet. Cook, turning to
brown on all sides, for about 4-5 minutes, or until the pork is just
pink at the center (about 45 degrees). Transfer the pork to a plate,
cover with foil and let it rest while you prepare the sauce.

3. Return the skillet to the heat and add the remaining tablespoons
of oil, the rhubarb and the sugar. Saute for 2 minutes. Add the shallots
and the garlic and cook, stirring, for another minute. Add the orange
juice and simmer for 2 minutes.

4. In a small bowl or glass, whisk together the water and cornstarch, then
add to the simmering liquid in a stream, whisking. Return the sauce
to a boil, then whisk in the mustard and any juices that have collected
on the plate from the pork.

5. To serve, divide the pork medallions between 6 plates, then top with
some of the sauce. Garnish with chives.