The tenderloin comes from the full pork loin. It is one of the most tender and leanest cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.
- 1 pork tenderloin (About 1 Pound)
- 2 tablespoons butter
- 2 tablespoons sugar
- 3/4 cup white wine
- 2 tablespoons cornstarch
- 2 tablespoons orange liqueur (Like Grand Marnier)
- 2 teaspoons orange zest (Grated)
- 2 tablespoons red currant jelly
- 1 dash ground cloves
- Heat oven to 375 degrees F. Place tenderloin in shallow pan, roast for 20-30 minutes, until meat thermometer reads 145 degrees F. Remove from oven and let stand for 5 minutes before slicing.
- Meanwhile, melt butter in a heavy saucepan over medium-high heat, add sugar and cook, stirring, about 2-3 minutes, until sugar dissolves. Stir cornstarch into wine, add to saucepan and cook, stirring constantly, until mixture thickens and bubbles. Stir in remaining ingredients.
- Slice tenderloin and serve with sauce.
- Serves 4