Pork tenderlion with cranberries and orange
- 30 ml (2 tbsp) maple syrup
- 30 ml (2 tbsp) raspberry vinegar
- 125 ml (1/2 cup) orange juice
- 60 ml (1/4 cup) dried cranberries
- 300 ml (1 1/4 cups) demi-glace or 600 ml (2 1/2 cups) veal stock, reduced by half
- Salt and freshly ground black pepper
- 15 ml (1 tbsp) fresh tarragon, chopped
- 15 ml (1 tbsp) vegetable oil
- 15 ml (1 tbsp) butter
- 2 pork tenderloins, about 400 g (13 oz) each
- Zest of 1 orange
- Preheat the oven to 200°C (400°F).
- In a saucepan, heat the maple syrup and raspberry vinegar over medium-high heat. Reduce by half.
- Add the orange juice and cranberries and reduce by half.
- Add the demi-glace.
- Season with salt and pepper.
- Simmer for about 5 minutes.
- Add the tarragon.
- Set aside and keep warm.
- Meanwhile, in a skillet, heat the oil and butter over medium-high heat.
- Season the pork tenderloins with salt and pepper and sear on all sides.
- Place the tenderloins on a baking sheet.
- Cook in the oven for 12 to 15 minutes for medium doneness.
- Remove from the oven and cover the meat with aluminum foil.
- Let rest for about 5 minutes.
- Slice the meat and place on serving plates.
- Top with sauce. Sprinkle with orange zest.
- Serve hot with broccoli and hash browns.
Note: Depending on which demi-glace is used, the consistency of the sauce may vary. If needed, thicken the sauce with a bit of cornstarch mixed with a bit of water.