Roast Pork & Citrus Sauce
Categories: Pork, Meat, Dixie, Florida, Fruit, Main dish
Yield: 4 servings
1 lb Whole pork tenderloin
2 ts Corn oil
1/2 ts Rosemary leaves dried & crushed
1/2 ts Thyme dried & crushed
Black pepper to taste
1 tb Cornstarch
1 1/2 c Chicken broth
2 tb Orange juice
2 tb Molasses
1 tb Brown sugar packed
1/3 c Shallot chopped
2 ea Oranges peeled & cut to sections
Pre-heat oven to 425 deg-F.
Brush pork with 1 ts of corn oil.
Sprinkle roast with rosemary, thyme & black pepper.
Place in roasting pan.
Roast for 20-25 mins.
Remove pork from pan then allow to stand 10-15 mins.
Slice pork 1/4" thick.
Mix cornstarch, broth, orange juice, molasses & brown sugar until smooth.
Set mixture aside.
Heat remaining oil in a saucepan over med-heat.
Add shallots then cook until tender.
Stir cornstarch mixture into shallots.
Cook until mixture boils & thickens while stirring constantly.
Stir in oranges then heat through.
Serve over pork.
ORIGIN: Kevin Longstreet, Tampa-FL, circa 2001