Cut pork tenderloin in 1/2 inch slices. Put slices under plastic wrap or wax paper and pound with a meat mallet until about 1/4 inch thick. Cut against the grain into thin strips about 1 1/2 inches long.
Combine 4 Tbsp of the Garlic Extra Virgin Olive Oil, Teriyaki Balsamic Vinegar, ginger, orange juice and peels in a medium dish. Add pork tenderloin strips. Marinate for 1 - 4 hours in the refrigerator. Remove from marinade and reserve liquid. Pat pork dry with paper towels. Place flour into a ziplock bag and toss pork strips until they are lightly dusted. Discard excess flour.
Heat 1/4 cup Garlic Olive Oil in a frying pay and sauté pork for a few minutes. Add scallions, garlic and the reserved marinade. Reduce to a sauce (2 - 4 minutes). Remove orange peels if desired.
Divide prepared hot rice or noodles onto four plates. Top with pork and sauce.
