1 1/2 lb. pork tenderloin
Oil
1/2 c. orange juice
1 1/2 tsp. brown sugar
1 tsp. triple sec
1 tsp. Grand Marnier
1 tsp. cointreau (orange liquors)

Slice pork into 1/2" slices. Heat oil in skillet and cook slices. Over low heat melt brown sugar in a pan. When sugar is half melted add orange juice. Cook slowly over low heat until thick and orange liquor. Place pork slices on a plate and pour orange sauce over slices.