1 cup (250 ml) clementine juice (about 10 clementines)

1 tablespoon (15 ml) honey

2 teaspoons (10 ml) cornstarch

1 teaspoon (5 ml) Dijon mustard

2 pork tenderloins, cut into 1-inch (2.5-cm) thick medallions

2 tablespoons (30 ml) olive oil

1 shallot, finely chopped

1 small clove garlic, finely chopped

2 tablespoons (30 ml) butter

1 tablespoon (15 ml) red wine vinegar

Salt and pepper

In a bowl, combine the clementine juice, honey, cornstarch and mustard. Set aside.

In a large skillet, brown the medallions in the oil for about 1 minute per side. Season with salt and pepper. Set aside on a plate.

In the same pan, soften the shallot and garlic in the butter. Deglaze with the vinegar and add the clementine juice mixture. Bring to a boil, stirring continuously. Season with salt and pepper.

Add the medallions to the sauce and cook gently until the sauce is syrupy and the medallions are to the desired doneness and nicely glazed. Serve with green beans and roasted fingerling potatoes.

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