Pork Tenderloin with Triple Sec and Dried Cranberries
serves 2
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2 TBL. Olive oil, or a blend of Olive oil and canola oil
8 oz. Pork Tenderloin, sliced into 6 slices, about 1/4" thick, pounded lightly to even out
Seasoned Flour (Kosher or Sea Salt, fresh ground pepper, granulated garlic)
3 TBL. Dried Cranberries
1 tsp Fresh garlic, minced
1/4 cup Triple Sec
1/4 cup Chicken Stock
1 tsp. Freshly grated orange zest
dash Salt
dash Black Pepper
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Procedure
1. In large saute pan, heat oil until almost smoking.

2. Lightly flour pork slices, and carefully slip into pan. Saute on high for about 1-2 minutes until nicely golden, and turn over and do the same.

3. Remove pork from pan to a plate; add to pan the dried cranberries and the Triple Sec. Stand back and let flame (if cooking on an electric stove, light with a long handled lighter.

4. Add all other (except the cooked pork) ingredients and simmer for about one minute.

5. If eating right away, add the pork back to the pan, gently reheat the meat and serve pouring the thickened sauce over the meat.

(Making ahead: When the sauce is done, turn off the heat and let cool. When ready to serve, reheat the sauce, return the pork to the pan, heating only enough to warm the meat, and serve.)

To Serve:
I like to serve this dish with either fluffy mashed potatoes or a rice pilaf, or just as good: cous-cous. Mound your starch in the middle of the plate (about 1 cup worth) and then fan the meat leaning on your starch, and drizzle sauce over the top and on the plate.

Enjoy.