flour, 1 tsp (5ml) salt, pepper, paprika, and allspice in a flat dish.
Dip slices of tenderloin in this mixture to coat both sides. Heat 2 tbsp
(30ml) oil in heavy skillet. Add pork slices and brown well on both
sides. Add chicken stock, cover tightly and simmer until very tender,
about 30 minutes. Combine sour cream, orange juice, orange rind, 1/4 tsp
(1ml) salt and Worcestershire sauce in small pan and heat but do not
boil. Spoon over pork tenderloin at serving time.