Pork Tenderloin with Orange
- 2 pork tenderloins
- 1 tablespoon cooking oil
- 1-1/2 cup diced onion
- 1 tablespoon butter
- 3/4 cup white wine
- 3 each oranges
- 1 bay leaf
- 2 tablespoons cornstarch
- Zest and juice two oranges and thinly slice the third. Season pork with salt, white pepper and paprika.
- Heat oil in a heavy skillet or braising dish until almost smoking. Quickly sear tenderloins in the oil until evenly browned on all sides. Remove meat from pan; add butter and onions and saute over medium heat until slightly softened. Add the orange juice and white wine and bring to a simmer.
- Return meat to pan; liquid should cover tenderloins by half. If it doesn't, add more white wine. Cover tightly and cook on in a low oven (300°) until cooked, about 20 - 30 minutes.
- Remove meat to a heated serving platter and add the orange zest to the braising liquid, then bring to the boil. Meanwhile, mix the cornstach with 1/4 cup of cold water. Whisk in cornstarch and boil for a moment, until thick. Serve the tenderloin thinly sliced on a bias, garnished with orange slices, with the sauce poured over all.
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