Ingredients
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1/4 cup flour
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1 teaspoon salt
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1/2 teaspoon paprika
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1/4 teaspoon pepper
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1/4 teaspoon allspice
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1 lb pork tenderloin, sliced into 12 rounds and slightly flattened
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2 tablespoons cooking oil
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1/4 cup chicken stock
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1/2 cup sour cream
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2 tablespoons orange juice
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1 tablespoon orange rind, grated
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1/4 teaspoon salt
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1/2 teaspoon Worcestershire sauce
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1 tablespoon orange liqueur
Instructions
- Combine flour, salt, pepper, paprika and allspice.
- Coat rounds of tenderloin.
- Heat oil in a heavy skillet and brown pork well.
- Add stock, cover and simmer for 30 minutes.
- Combine remaining ingredients in a small pan.
- Heat, but do not boil.
- Serve drained pork over white, or, better yet, wild rice.
- Pour sauce over all and serve.
- Garnish with parsley and orange slices.