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Xanders Pork Tenderloin

Submitted by: Mary on 01/25/2004
2074 views
2.89 avg rating
222 votes
 
 
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Ingredients

2 Pork tenderloins, about 1 lb each
1 T Butter
1/4 C Brandy
3/4 C Chicken stock
2 Cloves garlic, minced
Grated zest of 1 orange

1/4 C water
1 t Orange extract
4 Fresh sage leaves, finely chopped
Salt and pepper to taste
1/2 t Xanthan gum

Directions

Season pork with salt and pepper.



Melt butter in heavy skillet over medium high heat, add pork and cook for 5 to 6 minutes, turning to brown on all sides evenly.



Add the brandy and boil for about 1 minutes. Add the chicken stock, garlic, orange zest and sage. Bring to a boil and reduce heat to low, cover and simmer for 20 minutes, turning once until juices run clear and meat temperature reaches 150F degrees.



Transfer pork to warmed platter and cover to keep warm.



Mix water and orange extract together. Add to sauce.



Bring sauce to boil and reduce to simmer. While whisking add xanthan gum a little at a time until the sauce reaches the desired thickness and is glossy.



Strain sauce into a gravy boat.



Slice pork diagonally and pour meat juices into the sauce.



Spoon a little sauce over pork and garnish with orange wedges and sage leaves.

Servings

4

Calories

2

Time to prepare

30 minutes

Difficulty

Easy
 

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