Looking for some classic cooking for a weekend dinner with little fuss? This elegant dish is great for entertaining. Serve along side with wild rice and steamed summer squash.

Pork a l'Orange

1 whole pork tenderloin, about 1 pound
2 tablespoons butter
2 tablespoons granulated sugar
3/4 cup white wine
2 tablespoons cornstarch
2 tablespoons Grand Marnier or other orange liqueur
2 teaspoons grated orange rind
2 tablespoons red currant jelly
Dash of ground cloves

1. Heat oven to 375°F (190°C).
2. Place tenderloin in shallow pan, roast for 20 to 30 minutes, until meat thermometer reads 155 to 160°F (approximately 65°C to 70°C). Remove from oven and let stand for 5 minutes before slicing.
3. Meanwhile, melt butter in a heavy saucepan over medium-high heat, add sugar and cook, stirring, about 2 to 3 minutes, until sugar dissolves.
4. Stir cornstarch into wine, add to saucepan and cook, stirring constantly, until mixture thickens and bubbles. Stir in remaining ingredients.
5. Slice tenderloin and serve with sauce.

Serves 4.

Nutrition Facts: Calories 304 calories Protein 24 grams Fat 9 grams Sodium 110 milligrams Cholesterol 82 milligrams

Recipe provided courtesy of Pork, Be Inspired®.