Fenia's Pork Tenderloin With Orange

1. 1

   Toss the pork in the dijon and salt and pepper to taste.

2. 2

   Zest the orange; then juice it, reserving juice; and, finally, clean out the orange fibres from within the cup of pith remaining; cut the pith of the orange into good-sized slivers (these will be used in the recipe, as well).

3. 3

   Heat the oil in a shallow saucepan.

4. 4

   Add meat slices and brown on both sides.

5. 5

   Add orange juice, zest, pith, lemon juice, water and sugar (to taste) and cook, over low heat, for 15 minutes.

6. 6

   Combine flour in a little water to make a slurry.

7. 7

   Add to pork and juices to thicken sauce slightly.

8. 8

   Serve over steamed, basmati rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.