Pork a l'orange

This is an improvised dish based on a similar dish using a wine sauce instead of orange.
It's quite simple. Start with a pork tenderloin. Cut it in 2 inch thick pieces. I marinated it in some whole grain Dijon mustard but you can just season it with salt and pepper.
You then sear it in a pan over high heat on all sides until brown. You then pour a mixture of orange juice, orange zest and some sweet and sour sauce over the pork and cook over medium-high heat until the sauce reduces to the consistency of a thick syrup. That's it.
The proportions of juice, zest and sweet and sour sauce will depend on whether you prefer sweet or tangy so try it out. I used about a cup and a half of juice, 4 tablespoons sauce and the zest of half an orange. Enjoy!