{"id":3792,"date":"2017-09-27T19:23:47","date_gmt":"2017-09-27T18:23:47","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=3792"},"modified":"2017-09-27T19:23:47","modified_gmt":"2017-09-27T18:23:47","slug":"pork-tenderloin-in-orange-sauce","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=3792","title":{"rendered":"Pork Tenderloin in Orange Sauce"},"content":{"rendered":"

\n\tPork Tenderloin in Orange Sauce <\/strong><\/span>\n<\/p>\n

\n\t3 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]<\/span>\n<\/p>\n

\n\tHeat 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.<\/span>\n<\/p>\n

\n\tServe with saute potatoes and mediterranean vege-tables.<\/span>\n<\/p>\n

\n\t \n<\/p>\n

\n
\n

\n\t <\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-Za","jetpack-related-posts":[{"id":7415,"url":"http:\/\/wenvoe.org.uk\/?p=7415","url_meta":{"origin":3792,"position":0},"title":"Pork and Pesto Cobbler","author":"Alan Williams","date":"2nd April 2020","format":false,"excerpt":"Pork and Pesto Cobbler 1 tbsp. olive oil 450g pork fillet, cut into 2.5 cm chunks 1 large red onion cut into wedges 2 large cloves of garlic, crushed 2 carrots, cut into 2.5 cm pieces 1 tbsp. plain flour 15g fresh rosemary, roughly chopped 1 vegetable stock cube, made\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4490,"url":"http:\/\/wenvoe.org.uk\/?p=4490","url_meta":{"origin":3792,"position":1},"title":"Fish Recipes","author":"Alan Williams","date":"28th April 2018","format":false,"excerpt":"\u00a0 White Fish with Sweet and Sour Peppers 1 tbsp olive oil 3 mixed peppers, deseeded and finely sliced 1 fennel bulb, finely sliced 2 large garlic cloves, finely sliced 50ml white wine vinegar zest and juice of 1 large orange handful of chopped parsley + extra to serve 400g\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3361,"url":"http:\/\/wenvoe.org.uk\/?p=3361","url_meta":{"origin":3792,"position":2},"title":"Chicken in Lemon and Garlic","author":"Alan Williams","date":"27th May 2017","format":false,"excerpt":"Chicken in Lemon and Garlic 4 large skinless chicken breasts, cut into bite size pieces 5 tbsp olive oil or lemon flavoured oil 1 onion, finely chopped 6 large garlic cloves, finely chopped grated rind of 1 lemon, finely pared rind of 1 lemon and the juice of both lemons\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":13590,"url":"http:\/\/wenvoe.org.uk\/?p=13590","url_meta":{"origin":3792,"position":3},"title":"Garlickly Lamb with Peppers and Couscous & Chicken Pesto Crumble","author":"Alan Williams","date":"5th September 2023","format":false,"excerpt":"Garlickly Lamb with Peppers and Couscous 2 x 110g packets flavoured couscous [ or plain ] 50g bought or homemade garlic butter 2 tbsp garlic olive oil 4 lamb leg steaks 250g peppers seeded and cut into strips 20 - 25 Kalamata olives handful of fresh mint or flatleaf parsley\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":13013,"url":"http:\/\/wenvoe.org.uk\/?p=13013","url_meta":{"origin":3792,"position":4},"title":"Rosemary Chicken with Tomato Sauce & Cheese, Ham & Olive Loaf","author":"Alan Williams","date":"14th March 2023","format":false,"excerpt":"Rosemary Chicken with Tomato Sauce 1 tbsp olive oil 8 boneless, skinless chicken thighs 1 rosemary sprig, leaves finely chopped 1 red onion, finely sliced 3 large cloves of garlic, sliced 3 anchovy fillets, chopped 400g can chopped tomatoes 1 tbsp capers, drained 75ml red wine Heat half the oil\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6994,"url":"http:\/\/wenvoe.org.uk\/?p=6994","url_meta":{"origin":3792,"position":5},"title":"XMAS and NEW YEAR Leftovers 1","author":"Alan Williams","date":"1st January 2020","format":false,"excerpt":"Turkey Fricassee 50g butter 100g chestnut or button mushrooms 1 tbsp plain flour 100ml white wine 200ml chicken stock [use an oxo cube] 150ml double cream 800g leftover turkey [or a mixture to include, ham, pork and chicken] cut into chunks small bunch of parsley Heat the butter in a\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/3792"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3792"}],"version-history":[{"count":1,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/3792\/revisions"}],"predecessor-version":[{"id":3793,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/3792\/revisions\/3793"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3792"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3792"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3792"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}