Pork with Curried orange sauce and rice pilaf

9/28/12

Pork tenderloin cut up in medallions.  seasoned with a mixture of curry powder, paprika and salt.

I like to season one side put in a skillet warmed with olive oil (seasoned side down) then as one side is cooking season the

like so:

just as the pork is done pour over a mixture of Balsamic vinegar, orange marmalade, horseradish and more of the original spice mixture.

as the pork cooks I did a rice pilaf.  Warm up some olive oil, add diced up garlic, add cooked rice and one can of chicken broth.  cook and stir so rice doesnt stick to the bottom of the pan until the broth is absorbed

 then add some mushrooms and season (I used Penzey's Sunset Paris)

finished Plate:

and to drink: