Pork Tenderloin Scaloppine with Balsamic Citrus Sauce

0 Pound the tenderloin to about 1/4inch thick. Season with salt and pepper. Heat a large skillet over high heat and add the butter and oil. 
4 Cook the scaloppini in batches for 30 to 60 seconds on each side. They will be well browned on the outside and moist and slightly pink in the center
1 Remove the scaloppini and place them to a warmed platter.
2 Place the skillet over medium heat and add the shallots and honey. Cook stirring until the shallots are soft, 1 to 2 minutes.
5  Increase the heat to high and add the chicken stock and orange juice. Boil, scraping up the browned bits from the bottom of the skillet with a wooden spoon, until reduced by half.
3 Add the whipping cream and bring to a boil until the sauce thickens slightly about 1 minute. 
6 Add the balsamic vinegar, salt, and pepper to taste. Return the sauce to a boil, then spoon over the pork and serve immediately.
7 Sprinkle the pork tenderloin scalloppini with orange zest