- March 10th, 2017
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Pork Tenderloin with an Orange Marmalade Cream Pan Sauce
Pork and citrus are a match made in deliciousness. The mellow citrus in this pan sauce works as well with pulled chicken or ribs.
2 tablespoons olive oil
1 pork tenderloin
1 tablespoon salt
½ tablespoon pepper
3 tablespoons shallots, finely chopped
1 cup dry white wine (such as sauvignon blanc or pinot grigio)
1 cup chicken broth
1 cup heavy cream
⅓ cup Southport Grocery Orange Marmalade
2 teaspoons fresh rosemary, finely chopped
Preheat oven to 400F. Heat olive oil in a large oven proof skillet.
Season the tenderloin with salt and pepper, then brown in skillet. Place in heated oven and bake until medium ~150F about 15 -18 minutes. Remove and tent with foil.
Pour off oil from skillet and add shallots—sauté over medium heat until soft. Add wine and stir to deglaze. Add chicken broth and reduce over medium heat until reduced by half.
Add heavy cream and continue stirring over heat until reduced by half again. Add Southport Grocery Orange Marmalade and rosemary, then salt and pepper to taste.
Slice tenderloin in 1/2 inch slices on the diagonal. Arrange and drizzle with orange marmalade cream sauce.
Beer Braised Carrots
A thanksgiving recipe for all ages and all seasons. Kid tested and approved!
8 carrots, peeled
1 cup fresh carrot juice
½ cup hoppy beer (such as pilsner or ipa)
4 tablespoons Southport Grocery Orange Marmalade
1 tablespoon butter
1 teaspoon salt
2 tablespoons flat leaf parsley, chopped
Cut peeled carrots to 2 inch lengths—for thicker pieces, cut in half lengthwise. Place carrots, carrot juice, and beer in sauté pan over medium heat until carrots are almost cooked through, about 5-6 minutes.
Add Southport Grocery Orange Marmalade and butter. Reduce until sauce is thick and carrots are cooked through. Toss in parsley; salt and pepper to taste.
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