Combine garlic salt and czar's delight. Set aside 1 teaspoon of the mixture.
Slice the pork tenderloin into 1/4" slices. Sprinkle sugar-salt mixture liberally on both sides.
Heat a heavy bottomed skillet and add oil. In small batches, brown pork medallions on both sides. Depending on the size of your pan, this may take 3-4 batches. You may need to add additional oil.
Remove browned pork and set aside.
prepare the sauce
1 cup rum
1 large navel orange
reserved teaspoon of salt-sugar mixture
1 tsp czar's delight sugar
1 tsp faerie's vanilla extract
Reduce heat to low and pour off excess oil. Add rum to pan and scrape bottom of pan while stirring.
Cut orange in half and squeeze juice into pan.
Simmer until liquid is reduced to about 2/3 original amount.
Add reserved sugar-salt and czar's delight.
Stir in vanilla extract.
Add pork medallions back into sauce and coat meat well.
