Pork Tenderloin with Orange Rosemary Sauce

Recipe courtesy of Cathy&John

2 pounds pork tenderloin, sliced into 1 inch pieces
Salt and pepper
1 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. dried rosemary, crushed
2/3 cup dry red wine
1 cup chicken broth
1/2 cup orange juice
1 Tbsp. cornstarch (or flour)

Flatten each piece of pork with a meat mallet until they are about ½ inch thick. Sprinkle with salt and pepper. Heat oil in a pan and brown pork on each side for several minutes.  Remove from heat. Add garlic, rosemary and red wine to pork dripping and cook for several minutes. Combine chicken broth with orange juice and cornstarch (or flour) and add to pan. Heat until thickened and serve over medallions.