- 1 pork tenderloin, about 1 pound
- 2 tablespoons butter
- 2 tablespoons sugar
- 3/4 cup white wine
- 2 tablespoons cornstarch
- 2 tablespoons orange liqueur, like Grand Marnier
- 2 teaspoons orange zest, grated
- 2 tablespoons red currant jelly
- dash ground cloves
Heat oven to 375 degrees F. Place tenderloin in shallow pan, roast for 20-30 minutes, until meat thermometer reads 145 degrees F. Remove from oven and let stand for 5 minutes before slicing.
Meanwhile, melt butter in a heavy saucepan over medium-high heat, add sugar and cook, stirring, about 2-3 minutes, until sugar dissolves. Stir cornstarch into wine, add to saucepan and cook, stirring constantly, until mixture thickens and bubbles. Stir in remaining ingredients.
Slice tenderloin and serve with sauce.
Looking for some classic cooking for a weekend dinner with little fuss? This elegant dish is great for entertaining. Serve along side with wild rice and steamed summer squash.
Calories: 275 calories
Protein: 23 grams
Fat: 9 grams
Sodium: 106 milligrams
Cholesterol: 79 milligrams
Saturated Fat: 5 grams
Carbohydrates: 19 grams
Fiber: 0 grams