Roast Pork Tenderloin with Orange Sauce
- Yield: 6 servings
- 1/2cup breadcrumbs
- 1tablespoon prepared Dijon mustard
- -- Salt
- -- Pepper
- 1teaspoon thyme
- -- Orange juice to make paste
- 1-- pork tenderloin (3 pounds)
- 2-- oranges
- 1cup water
- 1/2cup sugar
- 1tablespoon Dijon mustard
- 1cup beef broth
- 1/4cup raspberry vinegar or good red wine vinegar
- 1tablespoon cornstarch
- Combine breadcrumbs, mustard, salt, pepper, and thyme. Add drops of orange juice to make a thick paste. Cover tenderloin with paste and cook at 350F for 35 minutes.
- To prepare sauce. Peel rind from oranges being careful not to include pith. Cut rind into thin strips and put in heavy pan with water and sugar, boiling slowly until rind is translucent and liquid is of syrupy consistency. Cut oranges into segments and remove any seeds. Off heat, carefully stir orange segments into syrup. Add mustard. Heat beef broth. When pork is done, remove to heated platter and keep warm. Deglaze pan with raspberry vinegar and pour juices into syrup. Stir cornstarch into beef broth and pour into syrup. Stir constantly over medium heat until cornstarch is clear and sauce has thickened. Correct seasonings.
- Slice pork into 1/4-inch slices and arrange on platter. Pour some of the sauce over meat and pass remaining sauce. Serve with shoestring fried potatoes and green beans or julienned zucchini.
Recipe reprinted with permission from The Junior League of Chicago’s Soupcon II (Chicago, Illinois, 1982).