Easy Pork Sausage And Orange Terrine Recipes

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PORK TENDERLOIN WITH ORANGE AND SAGE



Pork Tenderloin With Orange and Sage image

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

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

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



Pork, Orange and Sage Meatloaf image

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

1 kg pork mince
1 small onion, finely chopped
1 teaspoon crushed garlic
1/2 orange, juice and zest of
1 tablespoon chopped fresh sage leaf
2 eggs
1/2 cup fresh breadcrumb
1 teaspoon salt
fresh ground black pepper

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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