Pork with Orange Sauce,Mushrooms ,Carrot Recipe

Assemble these supplies:

• 6 medium-size oranges
• 1/4 pound cultivated mushrooms
• 1 carrot, scraped
• 1 celery stalk
• 2 large shallots
• Medium-size clove garlic
• Small bunch parsley for garnish (optional)
• 1 cup beef or veal stock
• 1 bay leaf
• 2 teaspoons ground coriander Dash of Cayenne
• 1 cup heavy cream
• 2 tablespoons clarified butter
• 2 pork tenderloins (4 to 5 pounds total weight), trimmed and cut into 1-inch-thick medallions
• 1/4 cup dry white wine

Steps in preparation:

1. Halve 5 oranges and squeeze enough juice to measure 2 cups. In medium-size heavy-gauge saucepan, boil orange juice over medium-high heat until reduced by half, about 10 minutes.
2. While orange juice is reducing, trim mushrooms, wipe clean with damp paper towels, and chop. Chop carrot. Trim celery, wash, dry with paper towels, and chop. Peel and finely chop shallots. Peel garlic and crush lightly under blade of chef's knife. Peel remaining orange and cut into segments. Wash parsley, if using for garnish, and dry with paper towels. Reserve 4 sprigs and refrigerate re­mainder for another use.
3. Add stock, mushrooms, celery, shallots, garlic, bay leaf, coriander, and Cayenne to orange juice and continue boiling over medium-high heat until liquid is reduced to about 1 cup, 10 to 15 minutes.
4. Preheat oven to 200 degrees.
5. Add cream, reduce heat to medium, and cook 5 to 7 minutes, or until sauce thickens slightly.
6. Strain sauce into large bowl, pressing on solids with back of spoon to extract as much liquid as possible; discard solids and reserve sauce.
7. Place 4 dinner plates in oven to warm.
8. In large heavy-gauge skillet or sauté pan, heat clarified butter over high heat just until it begins to smoke, about 1 minute. Add pork and brown quickly on all sides, turning with tongs, about 2 minutes. Reduce heat to medium and sauté, turning occasionally, until pork is cooked through, 8 to 10 minutes.
9. Transfer medallions to warm plates. Add white wine to pan and boil over medium-high heat, scraping up any browned bits clinging to bottom of pan, 3 to 4 minutes, or until reduced to about 2 tablespoons.
10. Add reserved sauce and orange segments to pan, and cook sauce over medium heat, stirring frequently, until slightly thickened. Spoon sauce over medallions and gar­nish each serving with orange segment and parsley sprig, if desired.