Daily Dinner Table

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Cantonese Pork Tenderloin with Orange Sauce

I was given this recipe from my sister-in-law, Kathy, I don’t even know how many years ago. It’s always a favorite, and especially nice when company is coming. It isn’t hard at all, but tastes like it is. It’s quite adaptable to go with many side dishes. Various rices go nicely, sweet potatoes or variations of sweet potatoes(we just had roasted wedges with a tossed salad), just about all greens, peas etc. Snow peas, carrots, you name it. It’s very versatile.

You’ll need;

1 package pork tenderloin

1/4 c soy sauce

3 T Hoisin Sauce

1 T dry sherry

2 cloves minced garlic

1 t ground ginger

1 t. brown sugar

ORANGE SAUCE

1/2 c orange juice

1/2 c  white wine

3 T orange marmalade

1/4 reserved marinade

1 1/2 t corn starch

1 T water

FOR PORK TENDERLOIN

Mix all ingredients, marinate for minimum of 4 hours. Reserve marinade.  Cook tenderloin in cooking bag ( follow manufacturers directions)  at 375 degrees for 45 minutes. Let sit for 5 minutes. Slice and serve with orange sauce.

FOR SAUCE

Heat first 4 ingredients in small saucepan until comes to a boil, stirring occasionally. Reduce heat, simmer for 5 minutes. Mix cornstarch with 1 T water. Add to sauce, stir constantly until thickened to heavily coat a spoon. Spoon over

Let rest for 5 minutes, then slice pork tenderloin and serve with orange sauce.

tenderloin.

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This entry was posted on July 1, 2012 by in main dish, meat and tagged , , , , , , .
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