Solomon's Store Recipes
https://www.solomonsstore.com/Recipes/Detail/495/
Pork Tenderloin with Cumberland Sauce
Yield: 8 servings
Ingredients
|
|
Rind of 2 large lemons
|
|
|
| 8 |
cloves |
garlic, quartered
|
|
|
| 1 |
cup |
fresh parsley leaves
|
|
|
| 1/2 |
cup |
olive oil
|
|
|
| 2 |
teaspoons |
salt
|
|
|
| 2 |
teaspoons |
pepper
|
|
|
| 4 |
|
(3/4 lb.) pork tenderloins
|
|
|
|
|
|
|
Cumberland Sauce
|
|
|
| 2 1/2 |
cups |
port wine, divided
|
|
|
| 1 |
jar |
(10-1/2 oz.) red currant jelly
|
|
|
| 2 |
tablespoons |
grated orange rind
|
|
|
| 2/3 |
cup |
fresh orange juice
|
|
|
| 3 |
tablespoons |
brown sugar
|
|
|
| 1 1/2 |
tablespoons |
grated fresh ginger
|
|
|
| 2 |
teaspoons |
dry mustard
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
| 1/4 |
teaspoon |
ground red pepper
|
|
|
| 2 |
tablespoons |
cornstarch
|
|
|
Directions:
Pork: Process lemon rind, garlic, parsley, olive oil, salt and pepper in a blender until finely chopped. Pour into a large heavy-duty ziptop plastic bag; add tenderloins, turning to coat. Seal and chill 30 minutes, turning once.
Cook tenderloins, 2 at a time, in a large skillet over medium-high heat 5 minutes on each side or until browned. Place tenderloins on a rack in a 15x10-inch jellyroll pan. Bake at 375 F. for 15 minutes. Let stand 10 minutes.
Slice and serve with Cumberland Sauce.
Cumberland Sauce: Bring 1-1/2 cups port wine, jelly, orange rind, orange juice, brown sugar, ginger, dry mustard, salt and red pepper to a boil in a large saucepan. Reduce heat; simmer for 20 minutes, stirring often. Blend remaining 1 cup port wine and cornstarch until smooth; add to hot mixture. Bring to a boil over medium heat; boil, stirring constantly, 1 minute. Pour over pork tenderloins.
Please note that some ingredients and brands may not be available in every store.
Solomon's Store Recipes
https://www.solomonsstore.com/Recipes/Detail/495/