Garlic and Rosemary Pork Tenderloin:

3 pork tenderloins, cleaned
3 tablespoons chopped rosemary leaves
3 tablespoons chopped tarragon leaves
Salt and pepper
Chicken stock, for sauteing
2 garlic cloves, chopped
1 tablespoon vegetable oil

Season the pork tenderloin on both sides with rosemary, tarragon, salt and pepper. In a large pan, add chicken stock, garlic, oil, salt and pepper. Allow the stock to simmer over medium heat. Cut the seasoned, raw pork into medallions and then place them into the simmering stock. Cook the meat until the medallions are medium rare. Remove from the pan.

Orange juice reduction:

1 (12-ounce) can frozen orange juice concentrate
1 1/2 tablespoons chopped tarragon leaves
1 teaspoon sugar

Pour the entire can of frozen orange juice into a medium saucepan and heat the juice over medium heat. Reduce the liquid by 1/2. Add freshly chopped tarragon to the orange juice reduction and stir well.

Cruise Critic Member: IRL_Joanie