PORK TENDERLOIN WITH ORANGE AND SAGE
Try this fast roast pork for tradition with a twist. Serve with rice or new potatoes and stir-fried Savoy cabbage with apple juice.
Provided by English_Rose
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 396.2, Fat 14.7, SaturatedFat 4.3, Cholesterol 131, Sodium 341.7, Carbohydrate 14.4, Fiber 2, Sugar 5.4, Protein 42.9
PORK, ORANGE AND SAGE MEATLOAF
I think this is a Russell original! He made this for dinner last night, and I wanted to write it down as it was very good. Leftovers cut really well for sandwiches this morning too.
Provided by JustJanS
Categories Pork
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients together in a large bowl-I find this easier with clean hands.
- Place in a greased loaf tin and bake in a moderate (180c/350f) oven for 1 1/2 hours.
- Cover for first 1 1/4 hours with aluminum foil, then remove foil for final 15 minutes.
- Drain away any liquid at this time too.
- Allow to rest in the tin for about 10 minutes before slicing.
- Nice served with Evelyn/Athens Onion, Apricot and Raisin Relish.
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