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Raspberry Orange Pork Tenderloin

Raspberry Orange Pork Tenderloin
1 Pork Tenderloin, sliced 1/2 inch slices
Pan sear until cooked through (about 2 or 3 minutes per side).
Remove from pan.

De-glaze pan with 1/8 brandy, reduce until almost gone.
2 T. butter
4 T. orange marmalade
1/4 cup chicken stock
Salt and pepper to taste

Cook gently for a minute or 2.
Add fresh raspberries, stirring in gently so as not to break the berries.
Serve over pork.

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