Pork Tenderloin With Burnt Brown Sugar Orange Confit Food

ORANGE PORK TENDERLOIN

Steps:

• Place pork slices in an ungreased 13-in. x 9-in. baking dish. Combine butter, thyme and cayenne; spread over pork. Pour 3/4 cup orange juice over meat. Bake, uncovered, at 425° for 20-25 minutes or until meat is no longer pink, basting occasionally., Remove pork and keep warm. Pour pan drippings into a measuring cup; add enough remaining orange juice to measure 3/4 cup. Pour into a saucepan. Stir in flour and sugar until smooth. , Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with pork.

PORK TENDERLOIN WITH BURNT BROWN SUGAR, ORANGE CONFIT

Steps:

• Orange Confit: Peel orange in strips and place them in a small saucepan. Cut orange in half and juice..save juice for another time. Put orange carcass, bay leaf, peppercorns, 1 T EVOO, wine and salt to pan. Cover with water; bring to a boil and simmer about 25 minutes. Remove orange peel strips, place in a container, cover with oil and discard the rest. The confit will keep, tightly covered in the refrigerator, for at least a week. Pork: Press the meat down to flatten and season with half the salt. Tear the orange confit into 1/2-in.pieces, and scatter on the meat, then sprinkle with the thyme and brown sugar, pat down firmly. Add the orange confit oil to the pan. Place the tenderloins in pan, sugar-side down. Cook for 5 min. without moving. (If sugar begins burning, turn down hear or shift pan) Sear on all sides, 10 min. or more. Let rest under foil for 10 min., then slice.