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Categories:Viewed: 8 - Published at: 5 years ago
Ingredients
- 1 tablespoon olive oil
- 2 (14 ounce) pork tenderloin, fillets
- 1 1/4 cups chicken broth
- 1 orange, juice and zest of, finely grated
- 2 tablespoons dry sherry or 2 tablespoons vermouth
- 2 tablespoons red currant preserves
- 1 teaspoon fresh sage, chopped
- salt and pepper
Method
- Preheat the oven to 400°F
- 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 20-25 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 preserves 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.
- When the pork is done, allow to rest for 10 minutes before slicing into medallions.
- Serve.
