3 pork tenderloins
2 tsp. dry mustard
1 tsp. salt
1/4 tsp. freshly ground pepper
2 tbsp. butter
2-3 cloves of garlic, minced
1/2 c. dry vermouth
1/2 c. white wine
3/4-1 c. orange juice
1 tbsp. flour
2 tbsp. water
Minced parsley
Zest of orange and orange slices

Trim fat from loins, cut in 1/2 inch slices. Combine dry mustard, salt and pepper and lightly rub into meat. In a heavy skillet, melt butter over medium heat and add pork slices and garlic. Brown meat for 3-5 minutes on each side. Add Vermouth and wine and orange juice and reduce heat. Simmer covered for 8-10 minutes or until meat is tender. Remove medallions and keep warm. Make a paste of flour and water and stir into pan juices. Simmer to thicken. When ready to serve return medallions to hot pan gravy for a minute. Arrange on a platter, sprinkle with minced parsley and zests, placing parsley sprigs and orange slices around. Serves 6.