Pork Fillet with Sweet & Tangy Orange Sauce

Here is yet another type of sauce you can enjoy with pork.

If you are not that keen on pork the sauce can also be served with chicken, turkey and let’s not forget duck! If pork fillet breaks your budget readers have reported back to me that pork chops work just as well.

In the meantime I’m still on a hiatus from proper cooking. Oh, how I miss it. Good job I still have a stash of recipes that I prepared before Robyn came along. Here are photos that were taken in July of the two ruffians that keep me so busy these days.

Download and/or print the recipe! Click HERE.

Pork Fillet with Sweet & Tangy Orange Sauce
Serves 4
Preparation Time: 10 mins – Cooking Time: 30 mins
Ingredients
  • 15ml (1 tbsp) oil
  • 25g (1 oz) butter
  • 800g (1¾ lb) pork [tenderloin] fillet
  • salt and pepper
  • 125ml (½ cup) sherry
  • 175ml (¾ cup) chicken stock
  • 2 garlic cloves, finely chopped
  • 30ml (2 tbsp) sugar
  • grated rind and juice of 1 orange
  • 10ml (2 tsp) corn flour
  1. Preheat the oven to 180°C (fan 170°C/350°F/gas 4). Trim the pork fillet, removing any fat or sinew from the outside.
  2. Heat oil and butter in a frying pan, add the fillets and cook until lightly browned all over. (Retain the cooking oils in the pan.) Remove and place in an oven-proof dish and bake for 15 minutes for medium to well-done or 20 minutes for well-done. Leave in a warm place for 10 minutes before slicing in 2.5cm (1 inch) diagonal wedges.
  3. Meanwhile, add the sherry to the frying pan and increase the heat. Boil for one minute then add the stock, garlic, sugar and orange rind. Simmer gently for 10 minutes.
  4. Blend the corn flour and orange juice and stir into the sauce, then boil gently over a medium heat for a few minutes, stirring frequently until the sauce is slightly thickened.
  5. Slice the pork diagonally and pour the meat juices into the sauce.
  6. Spoon a little sauce over the pork and garnish with orange wedges.
Serving Suggestion
  • Serve with rice or mash, and your favourite steamed greens.
Notes
  • Chicken breast can be used instead of pork fillet. Fry the breasts until cooked through, remove from pan and keep warm then continue with making the sauce.
  • If you like to use herbs in your cooking, sage and rosemary will work but use the two separately!

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Comments

  1. says

    Cuteness! Just look how big her babygrow was for her. Don’t worry about not cooking, think it’s healthy to take it slow after a new addition to the family. And also, she’s so dang cute I don’t blame you for not wanting to look away from her for a moment.

  2. says

    All the photos that you post are just so impressive. I really love one of your photos that have the picture of a baby and its father. They just look so sweet.

  3. says

    Isn’t she gorgeous! I don’t think I managed to cook anything for nearly six months when I had mine so don’t feel bad about it, I’m impressed you’ve posted anything at all!

    Pork looks yummy too but I must admit it’s a bit upstaged here!!!

  4. Marina says

    Hi Thanks for a wonderful recipe! We enjoied our dinner tonight so much! Just to note that it goes very well with Rosemount Chardonne/Semillion white wine!

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