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Wednesday, June 1, 2011

Pork with Oranges

Janet Groene’s
Pork With Oranges

2-pound pork tenderloin (not marinated)
1 teaspoon each salt, pepper, powdered sage
1 tablespoon vegetable oil
1/3 cup cooking sherry
1/3 cup currant jelly
10-ounce can mandarin oranges, drained

    Rub tenderloin with a mixture of salt, pepper and sage and brown it in oil in a nonstick skillet.  Add sherry. Cover and cook over low heat until pork tests done at 165 degrees. Stir jelly into pan juices. Stir in oranges to heat through.
    Slice tenderloin and arrange on plates with steamed rice. Spoon oranges and sauce over meat and rice. Serves 4. 

See more of  Janet Groene’s galley-ready recipes at Shop for Groene-recommended galley gear at  Janet Groene's GalleyShop.

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