Pork Tenderloin à l'orange with Rome
MainsServings: 4
Ingredients for Pork Tenderloin à l'orange with Rome
Pepper | ||
Salt | ||
Butter | ||
1 | tbsp | Corn flour cornstarch |
1 | dl | Rome |
1.5 | dl | Whipped cream |
100 | g | Sugar peas |
2 | tbsp | Water |
4 | Oranges | |
600 | g | Pork Tenderloin, trimmed |
Instructions for Pork Tenderloin à l'orange with Rome
To prepare the Pork Tenderloin à l'orange with Rome recipe, please follow these instructions:
Dry tenderloin with paper towels and sprinkle salt and pepper on.
Peel an orange, cut the white of the shell and cut it into very thin strips and boil them 5 minutes in water. SI water from and save strips for the sauce. Squeeze the juice of the oranges.
Brown the tenderloin on all sides of the fat in a pan. Add the orange juice and rum, and let the meat Cook 7-8 minutes, flip it and FRY 7-8 minutes on the other side. Take the meat and insert covered somewhere.
Boil the sauce down to approx. 3 1/2 dl. Add the piskefløden and smooth with cornstarch stirred with cold water. Season with salt and pepper. Sieve the sauce.
Cut the meat into pieces and add to the sauce 12-16. Add the Orange strips and sugar peas in oblique strips and cook right through.
Can be served with fresh pasta and broccoli.
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