Saucier's Shurfine Recipes
https://www.sauciersmarket.com/Recipes/Detail/495/Pork_Tenderloin_with_Cumberland_Sauce
Pork Tenderloin with Cumberland Sauce
Yield: 8 servings
Ingredients
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Rind of 2 large lemons
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| 8 |
cloves |
garlic, quartered
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| 1 |
cup |
fresh parsley leaves
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| 1/2 |
cup |
olive oil
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| 2 |
teaspoons |
salt
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| 2 |
teaspoons |
pepper
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| 4 |
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(3/4 lb.) pork tenderloins
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Cumberland Sauce
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| 2 1/2 |
cups |
port wine, divided
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| 1 |
jar |
(10-1/2 oz.) red currant jelly
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| 2 |
tablespoons |
grated orange rind
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| 2/3 |
cup |
fresh orange juice
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| 3 |
tablespoons |
brown sugar
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| 1 1/2 |
tablespoons |
grated fresh ginger
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| 2 |
teaspoons |
dry mustard
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| 1/4 |
teaspoon |
salt
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| 1/4 |
teaspoon |
ground red pepper
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| 2 |
tablespoons |
cornstarch
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Directions:
Pork: Process lemon rind, garlic, parsley, olive oil, salt and pepper in a blender until finely chopped. Pour into a large heavy-duty ziptop plastic bag; add tenderloins, turning to coat. Seal and chill 30 minutes, turning once.
Cook tenderloins, 2 at a time, in a large skillet over medium-high heat 5 minutes on each side or until browned. Place tenderloins on a rack in a 15x10-inch jellyroll pan. Bake at 375 F. for 15 minutes. Let stand 10 minutes.
Slice and serve with Cumberland Sauce.
Cumberland Sauce: Bring 1-1/2 cups port wine, jelly, orange rind, orange juice, brown sugar, ginger, dry mustard, salt and red pepper to a boil in a large saucepan. Reduce heat; simmer for 20 minutes, stirring often. Blend remaining 1 cup port wine and cornstarch until smooth; add to hot mixture. Bring to a boil over medium heat; boil, stirring constantly, 1 minute. Pour over pork tenderloins.
Please note that some ingredients and brands may not be available in every store.
Saucier's Shurfine Recipes
https://www.sauciersmarket.com/Recipes/Detail/495/Pork_Tenderloin_with_Cumberland_Sauce