Pork In Orange Cider Sauce Recipe
Ingredients
| Pork tenderloin | 2 Pound | |
| Brown sugar | 2 Tablespoon | |
| Dry mustard | 2 Teaspoon | |
| Corn oil | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Orange juice | 1 | |
| Cider | 1⁄2 Cup (8 tbs) | |
| Garlic | 1 Clove (5 gm), crushed | |
| Stuffed olives | 6 , sliced | |
| Cloves | 4 | |
| Pineapple | 1 | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Have butcher cut tenderloin into slices; pound flat.
Mix sugar and mustard; coat both sides of meat.
Heat oil in saute pan.
Brown meat on both sides; remove to casserole.
Add cornstarch to remaining fat; stir and cook 1 minute.
Add orange juice, made up to 1 1/4 cups with cider.
Stir until boiling; boil 2 minutes.
Add seasoning, garlic, olives, and cloves.
Pour over meat; cover.
Cook in preheated 350°F oven 30 to 35 minutes.
Remove cloves; check seasoning.
Mix sugar and mustard; coat both sides of meat.
Heat oil in saute pan.
Brown meat on both sides; remove to casserole.
Add cornstarch to remaining fat; stir and cook 1 minute.
Add orange juice, made up to 1 1/4 cups with cider.
Stir until boiling; boil 2 minutes.
Add seasoning, garlic, olives, and cloves.
Pour over meat; cover.
Cook in preheated 350°F oven 30 to 35 minutes.
Remove cloves; check seasoning.
Chef
