1 pork tenderloin, approximately 1 lb
1 small onion
2 cloves of garlic
1 kara kara orange (a blood orange would also work)
white pepper, medium grind
salt to taste
olive oil or butter
Peel and slice onion into very thin rings -- they should be no more than 1/8 inch thick. Set aside.
Peel and crush garlic. Add to onions.
Thoroughly wash and zest the orange.
Juice the orange.
Slice the pork tenderloin slightly on the diagonal, about 3/8 to 1/2 inch thick.
Heat a medium skillet over a high flame. Add olive oil or butter -- just enough to glaze the bottom of the pan. When the oil is shimmering, add the pork, onions, and garlic. Keep everything moving. Turn the medallions, stir the onions and garlic. Add white pepper and salt to taste.
When the pork is cooked through, remove it to a serving plate and allow it to rest while you make the sauce.
Add the orange zest and orange juice to the pan. Deglaze and reduce. Spoon over medallions and serve.