• 1 Tbsp. butter
• 2 bay leaves
• 1 large shallot
• 1 tsp. crushed red pepper
• 6 sprigs thyme
• 3 black pepper corns
• 1 ½ cups red wine
• 6 C. veal stock
• ½ C. demi

Put butter and next 5 ingredients in sauce pan at medium heat till shallots are slightly carmelized. Deglaze the pan with red wine and reduce. Add veal stock and demi glas and simmer till flavors combine (about 30 minutes). Strain and reserve liquid.
Cut pork loin into ¾ inch circles. Place in pan with a bit of olive oil til browned, add 1/4 c pork jus, 1T butter and 1T mandarin orange syrup. Finish dish in the oven at 400° F til desired doneness.