Pork Tenderloin in Orange Sauce
Pork Tenderloin in Orange Sauce
3 tbsp garlic oil 2 pork tenderloins about 375g each sea salt fresh ground black pepper 1 med onion, very thinly sliced 6 cloves of garlic, minced 1 tbsp chopped fresh parsley 1/2 tsp dried thyme 150ml + 5tbsp fresh orange juice 150ml + 5tbsp chicken stock [oxo cube is fine] good pinch of saffron [optional]
Heat oven to 180C. Heat oil in a large pan and brown the meat all over, sprinkle with salt and pep-per as it browns. Remove to a warm plate. Add the garlic and onion to the pan and saute until the onion is softened. Return the meat to the pan and add the parsley, thyme, orange juice, chicken stock and saf-fron, if using. Heat thoroughly [almost boiling point] spoon the sauce over the meat. Cook for about 5 mins, turning meat. Transfer to a pre- heat-ed oven dish, cover and bake for about 50 mins to 1 hr. until tender. When ready, in a small pan heat the remaining orange juice and stock until thick and serve with the meat. Slice the tenderloins about ½inch thick and serve with the cooking sauce and the extra sauce.
Serve with saute potatoes and mediterranean vege-tables.
