Pork Tenderloins Braised With White Wine and Orange

1. Zest and juice two oranges and thinly slice the third. Season pork with salt, white pepper and paprika.
2. Heat oil in a heavy skillet or braising dish until almost smoking. Quickly sear tenderloins in the oil until evenly browned on all sides. Remove meat from pan; add butter and onions and saute over medium heat until slightly softened. Add the orange juice and white wine and bring to a simmer.
3. Return meat to pan; liquid should cover tenderloins by half. If it doesn't, add more white wine. Cover tightly and cook on in a low oven (300°) until cooked, about 20 - 30 minutes.
4. Remove meat to a heated serving platter and add the orange zest to the braising liquid, then bring to the boil. Meanwhile, mix the cornstach with 1/4 cup of cold water. Whisk in cornstarch and boil for a moment, until thick. Serve the tenderloin thinly sliced on a bias, garnished with orange slices, with the sauce poured over all.