Pork Tenderloin à l'orange with Rome

Ingredients for Pork Tenderloin à l'orange with Rome

Instructions for Pork Tenderloin à l'orange with Rome

To prepare the Pork Tenderloin à l'orange with Rome recipe, please follow these instructions:

Dry tenderloin with paper towels and sprinkle salt and pepper on.

Peel an orange, cut the white of the shell and cut it into very thin strips and boil them 5 minutes in water. SI water from and save strips for the sauce. Squeeze the juice of the oranges.

Brown the tenderloin on all sides of the fat in a pan. Add the orange juice and rum, and let the meat Cook 7-8 minutes, flip it and FRY 7-8 minutes on the other side. Take the meat and insert covered somewhere.

Boil the sauce down to approx. 3 1/2 dl. Add the piskefløden and smooth with cornstarch stirred with cold water. Season with salt and pepper. Sieve the sauce.

Cut the meat into pieces and add to the sauce 12-16. Add the Orange strips and sugar peas in oblique strips and cook right through.

Can be served with fresh pasta and broccoli.