Pork Tenderloin With Orange-Sherry Sage Sauce
Pork tenderloin is an extremely versatile meat that lends itself well to a variety of seasoning and sauce variations. The pungent flavors of orange and sage complement the pork perfectly and make a beautiful entree for a fall dinner party. We served ours with Braised Red Cabbage and Garlic Smashed Potatoes.
- 2 pork tenderloins - about 12 oz each
- Salt and pepper
- 1 tablespoon olive oil
- 2 medium shallots, minced
- 1/3 cup dry sherry
- 1 cup orange juice
- Grated zest from one orange
- 1-1/2 teaspoons cornstarch
- 1 orange - peeled, seeded and cut into chunks
- 6 to 8 sage leaves, finely chopped
Preheat oven to 425°F. Line a shallow pan with foil and spray with non-stick coating.
Remove the silver skin and any excess fat from the tenderloins. Place them in the foil-lined pan, drizzle with olive oil and season with salt and pepper. Place in the preheated oven and roast for 18 minutes.
While the pork cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced shallot and cook until fragrant - about 1 minute. Add the sherry, orange juice and orange zest and bring to a simmer.
Mix the cornstarch with a small amount of water until cornstarch is dissolved. Add to the simmering orange sherry sauce and stir until sauce begins to thicken. Add the orange chunks and chopped sage leaves, turn the heat down to low and remove 2 tablespoons of the sauce for glazing the pork.
Remove the pork from the oven and brush the reserved sauce over the top. Return to the oven for 2 to 4 minutes, or until the internal temperature reads 150°F. Transfer to a cutting board, cover loosely with foil and allow to rest for about 5 minutes. Slice and place on a serving platter with sauce on top. Serve extra sauce on the side.
When preparing to roast the pork, be sure to tuck the thin end under the rest of the roast slightly to even the thickness and prevent overcooking. Our Braised Red Cabbage made a big hit as a side dish for this recipe. Click here for the recipe.