50+ Friends Club Cookbook
Meat and Wild Game
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Orange Pork Tenderloin
From the Kitchen of: Sylvia
Source: Family Circle Magazine Oct. 1989
| 1 |
|
whole pork tenderloin |
| 1 |
Tbsp. |
Butter, softened |
| 1/4 |
tsp. |
dried thyme, crushed |
|
dash |
Cayenne Pepper |
| 3/4 - 1 |
c. |
orange juice |
| 1 |
Tbsp. |
Flour |
| 1 1/2 |
tsp. |
Sugar |
| 1 |
tsp. |
aromatic bitters |
- Mix butter, thyme and cayenne; spread evenly over tenderloin. Place tenderloin in
shallow roasting pan and pour 3/4 c. orange juice over the meat.
- Roast in a 375 degree oven for 25-30 minutes (155 to 160 degrees on a meat thermometer)
basting occasionally.
- Remove tenderloin to serving platter. Keep warm.
- Measure basting liquor into small saucepan adding additional orange juice if necessary
to make 3/4 cup.
- Quickly whisk in flour, sugar and bitters.
- Cook and stir until mixture boils and thickens.
- Cut tenderloin into 1 inch slices and serve with sauce.
- 212 calories per serving with sauce.
- Serves 4.