Pork Tenderloin with Orange and Sage
recipe
Pork Tenderloin with Orange and Sage
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Try this fast roast pork for tradition with a twist
Ingredients
- 1 tbsp olive oil
- 2 x pork tenderloin fillets, about 400g each
- 300ml good quality chicken stock (not a cube)
- finely grated rind and juice of 1 orange
- 2 tbsp dry sherry or vermouth
- 2 tbsp redcurrant jelly
- 1 tspn chopped fresh sage
- salt and pepper
Serves:
4
Preparation:
15
Cook Time:
40
Total Time:
55min
Directions
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- Preheat the oven to . Heat the oil in a large frying pan and brown the pork on all sides. Place in a baking dish and roast in the oven for - minutes, depending on the thickness of the meat.
- While the pork is roasting, to the unwashed frying pan, add the sherry and stock and bring to the boil until reduced by about one quarter. Add the orange juice and rind and redcurrant jelly and simmer gently until dissolved. Taste for seasoning and add salt and pepper and finally the sage. The sauce should be thin and slightly syrupy.
Source: Terry Farris
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