Ingredients for 4 people

• 500 – 600 gr of pork tenderloin
• 3 oranges
• 250g of orange juice
• 150 gr of white wine (I use a Chardonnay)
• Flour as needed
• 3 knobs of butter
• 4 tablespoons olive oil
• Salt and pepper

Method
1 Cut the orange peel into julienne.
2 Cut the tenderloin medallions about 3 cm thick (must be 8 medallions)
3 Dip them in flour on both sides.
4 Put the butter and olive oil in a frying pan and once the butter has melted add the medallions.
5 Add salt and pepper and brown them well on both sides.
6 Remove the medallions, pour the orange juice and wine into the pan and simmer for 10 minutes.
7 Add the medallions and the orange peel and cook for about 7-8 minutes or until the sauce is thick.