2 (2 lb.) pork tenderloins
2 tbsp. butter
3/4 c. chopped onion
2 tsp. salt
1/4 tsp. pepper
1/2 c. white wine
3 oranges
3 tbsp. sugar
1 bay leaf
1 tbsp. chopped parsley
1 1/2 tsp. cornstarch
4 c. hot cooked rice
Almonds, slivered (optional)

Saute tenderloins in butter until golden. Remove from pan and set aside. Cook onion, salt and pepper in butter until onion is tender. Return meat to pan. Pour wine and juice from 2 oranges over meat. Add sugar, bay leaf and parsley. Cover and simmer about 45 minutes or until meat is tender.

Peel and section remaining orange. Cut peel in thin strips and boil in a small amount of water until tender.

When meat is done, remove from pan. Mix cornstarch with 1 tablespoon water and add to broth in pan, stirring until thickened and smooth. Cut tenderloins in thick slices.

Place hot rice and almonds on platter and arrange meat slices over rice. Pour sauce over meat and garnish with orange sections and strips of cooked peel. Makes 6 servings.