Pork Tenderloin With Burnt Brown Sugar Orange Confit Food

ORANGE PORK TENDERLOIN

Orange Pork Tenderloin image

Dining with flair can be fuss-free when pork tenderloin is the featured fare. Family and friends will be impressed with these tender pork slices served with a succulent orange sauce.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 3-4 servings.

Number Of Ingredients 7

Ingredients

1 pound pork tenderloin, sliced
1 tablespoon butter, softened
1/4 teaspoon dried thyme
Dash cayenne pepper
1 cup orange juice, divided
1 tablespoon all-purpose flour
1-1/2 teaspoons sugar

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.

Nutrition Facts : Calories 197 calories, Fat 7g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 74mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 23g protein.

PORK TENDERLOIN WITH BURNT BROWN SUGAR, ORANGE CONFIT

PORK TENDERLOIN WITH BURNT BROWN SUGAR, ORANGE CONFIT image

Categories Pork Dinner Orange

Yield 4 people

Number Of Ingredients 13

Ingredients

Pork
2 pork tenderloins, about 1 lb each
3-4 T light brown sugar
6 pieces Orange Confit, about 2 in. long, plus 2-3 T oil from the confit
2 T fresh thyme leaves
1 T kosher salt, divided
Orange Confit (prepare 1st)
1 orange
1 bay leaf
4 black peppercorns
1/2 C EVOO
1/4 C dry white wine
1/2 t kosher salt

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.

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