"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pork Tenderloin with Orange Sauce Recipe

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This recipe for Pork Tenderloin with Orange Sauce, by , is from A Collection Of Favorite Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Charles & Chris Boyette
Added: Saturday, January 24, 2009


2 pounds pork tenderloin
2 Tablespoons butter
˝ chopped onion

1 Teaspoon grated orange peel
2/3 cup orange juice
1/3 cup dry sherry
2 Tablespoons sugar
2 teaspoons salt
A dash of pepper
1 medium bay leaf

1 Tablespoon cornstarch
1 Tablespoon cold water

On the stovetop in large frying pan (or in an electric frying pan) melt butter.
Lightly sauté the onion in the butter
Place the tenderloin in the frying pan and brown it on all sides

In a small bowl mix grated orange peel, orange juice, sherry, sugar, salt and pepper. Turn the tenderloin down to medium/low heat. Pour the juice over the tenderloin. Place the bay leaf in the pan with the juice. Place a lid on the pan and cook the tenderloin in the juices until done, usually simmering about an hour. Check doneness by piercing the meat with a fork and checking for tenderness and to be sure the meat is cooked all the way through.

Remove the tenderloin and bay leaf from the pan and place the meat on the serving plate. THROW AWAY THE BAY LEAF! Cover the meat to keep it warm until ready to serve.

In a small bowl mix cornstarch and water until smooth. Stir the cornstarch paste into the juices until it is well blended. As you stir turn the heat under the juices to medium/high and continue to mix until it becomes thick (like gravy). Slice the meat into half-inch slices. Arrange the meat on the serving plate. Spoon the sauce over the meat and serve.

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