Pork a L'Orange
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.
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
- Preheat oven to 375°F (190°C).
- 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.
- Meanwhile, melt butter in a heavy saucepan over medium-high heat, add sugar and cook, stirring, about 2 to 3 minutes, until sugar dissolves.
- Stir cornstarch into wine, add to saucepan and cook, stirring constantly, until mixture thickens and bubbles. Stir in remaining ingredients.
- Slice tenderloin and serve with sauce.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 304 calories Protein 24 grams Fat 9 grams Sodium 110 milligrams Cholesterol 82 milligrams.
Recipe provided courtesy of National Pork Board.