This Recipe is Simply Melting!
Orange wonderfully complements pork tenderloin in this dish.
Ingredients
Serves 4 people:
– Pork tenderloin: 500 grams
– Heavy cream: 250 grams
– Grand Marnier (red): 1/2 glass
– Orange: 1 whole
– Salt: a pinch
– Black pepper: 3 grinds
Preparation
Total time: 25 minutes
– Prep time: 10 minutes
– Cook time: 15 minutes
Step 1: Slice the Pork Tenderloin
Slice the pork tenderloin into medallions about 1 cm thick. Heat a buttered skillet until it’s very hot. This is crucial for properly searing the medallions. Sauté the medallions for 1 minute on each side. They should remain pink inside. Set them aside once done.
Step 2: Deglaze and Cook
Use the half glass of Grand Marnier to deglaze the pan (feel free to add more if you desire extra sauce). Turn up the heat to evaporate the alcohol. Then add the heavy cream (increase the amount if you prefer more sauce) and the juice from the orange. Reduce the mixture while stirring with a wooden spoon to thicken the sauce. It should be creamy.
Serving Suggestion
Return the medallions to the pan briefly to reheat them in the sauce, making sure they are coated with the creamy mixture. Be careful not to overcook the medallions as they can become dry. Serve with French fries or a potato gratin.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.