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Pork Tenderloins with Orange Pepper Sauce

12 ounces pork tenderloin, trimmed of fat
3 tablespoons flour
2 tablespoons margarine or butter
1/4 cup chopped shallot
3/4 teaspoon coarsely ground pepper
1/3 cup dry white wine
1 tablespoon shredded orange peel
2/3 cup orange juice Prepare the pork by cutting into 1/2-inch slices, then pounding between 2 sheets of waxed paper until about 1/4 inch thick. Dust lightly with the flour. In a wide skillet, melt the margarine over medium-high heat. Add the pork, turning once, until browned on both sides. Do this step in stages if pan isn`t large enough to handle all the pork at once. When the pork is browned on the outside, it should be thoroughly cooked through. Remove to a warmed serving platter, and keep warm in a 200 degree F oven. To the drippings in the pan add the shallots and pepper. Cook, stirring occasionally, until the shallots wilt, then add the wine, orange peel, and orange juice. Bring to a boil, stirring frequently. Cook until reduced to 1/2 cup or so. Pour the sauce over the pork and serve. Serves 4. 6 WW points

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