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.
- 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
- 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.
- 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.
- 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.
- 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.
- Slice the pork diagonally and pour the meat juices into the sauce.
- Spoon a little sauce over the pork and garnish with orange wedges.
- Serving Size: 172g
- Calories: 330.9
- Sugar: 24.7 g
- Sodium: 533.5 mg
- Fat: 6.9 g
- Saturated Fat: 2.2 g
- Carbohydrates: 30 g
- Protein: 37.1 g
- Cholesterol: 111.6 mg