Pork tenderloin with candied orange, honey and pine nuts

1. Peel and slice the onions. Zest 3 oranges and cut the zest into thin sticks. Squeeze the 6 oranges.

2. Melt the butter in a pot and let brown the tenderloin. When it is nicely browned, add the honey, orange juice and zest, onions and pine nuts. Salt and pepper. Cover and cook for 30 minutes, basting with the juices regularly.

3. Cut the tenderloin into medallions and arrange them on plates. Sprinkle the cooking juices and serve immediately.

Photo credit: Sucré Salé