READY IN
20 mins

+ waiting
Pork Tenderloin in Brandy and Orange Recipe

Pork Tenderloin in Brandy and Orange

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Pork Tenderloin in Brandy and Orange is a little "secret gem" of mine. It's prepared and cooked in minutes (allowing for the marinade to take effect beforehand) yet looks and tastes like you've spent hours slaving over a hot stove!

      Preparation Time: 10 Minutes + waiting

      Cooking Time: 10 Minutes

A Top Choice Recipe for Simplicity

Ingredients for Pork Tenderloin in Brandy and Orange

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
2 x 1 lb
tenderloins of pork
a little
duck fat
FOR THE MARINADE
2
oranges
4 tablespoons
brandy
2 tablespoons
tomato ketchup

 

How to Cook Pork Tenderloin in Brandy and Orange

  1. Grate the rind from the oranges, and squeeze the juice. Place the zest and the juice in a mixing bowl, add the brandy and tomato ketchup and mix well. Cut the tenderloins into slices about 1" (2.5cm) thick then use the marinade to fully coat the meat. Refrigerate for at least one hour before cooking. (Best way to marinade meat is to coat them in the marinade sauce, place them in a polythene bag and put any remaining sauce into the bag. Seal the bag and agitate to mix well, then refrigerate for at least one hour before using.)
  2. Remove the meat from the marinade then pour the marinade into a saucepan and bring to the boil. Use this as a sauce (gravy) for your meal. Pan fry the tenderloin pieces for 10-12 minutes in a frying pan (skillet) with a very small amount of duck (or goose) fat to stop them sticking, turning once or twice during cooking. Serve with Creamed Potatoes and Leek and Bacon Platter.

 
Graham GRAHAM'S HOT TIP:
If you want to add another dimension to your marinade (and thus your gravy) peel and crush (mince) a clove of garlic and add to the mixture.
 
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Reviews of Pork Tenderloin in Brandy and Orange

Rating 4 out of 5 - Many cooks will make this recipe again January 23 2015
Kinda reminds me of a mix between orange chicken and the pork and peaches my mom made when I was a kid. This meal made some very happy campers in my house!
(1 review)
 
Rating 5 out of 5 - Many cooks will make this recipe again August 14 2014
I prepared this for my Father's birthday dinner and it was a big hit! The pork was so tender and the sauce delicious! I actually doubled the sauce recipe quantities. I'm glad I did because everyone loved the sauce! I'm always looking for new pork recipes - love this flavor combo!
(1 review)
 

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