Medallions of Pork Tenderloin With Piquant Orange Pepper Sauce

INSTRUCTIONS:

Marinate pork tenderloin in CHEF MYRON’S EURASIAN FUSION SAUCE 5-10 min.

Dredge loin lightly with white flour

Pan sear in butter or oil

Flash roast in oven or salamander to internal temp of 145

Slice in 1/4” medallions

Plate (specified portion)

Nap with 1 oz. Piquant Orange/Pepper sauce.

Serve over white rice with orange half slice garnish and/or roasted sliced almonds.

Piquant Orange Pepper Sauce

Bring 64 oz. Chef Myron’s Eurasian Fusion Sauce to fast boil & reduce for 5 min.

Add 8 oz. Orange Marmalade and whisk in.

Add 8 oz. honey, whisk in.

Add 1/2 lb cold butter and whisk in until emulsified.

Store in walk in