\nOrange wonderfully complements pork tenderloin in this dish.<\/p>\n
Serves 4 people:<\/p>\n
– Pork tenderloin: 500 grams
\n– Heavy cream: 250 grams
\n– Grand Marnier (red): 1\/2 glass
\n– Orange: 1 whole
\n– Salt: a pinch
\n– Black pepper: 3 grinds<\/p>\n
Total time: 25 minutes<\/p>\n
– Prep time: 10 minutes
\n– Cook time: 15 minutes<\/p>\n
\nSlice 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. Saut\u00e9 the medallions for 1 minute on each side. They should remain pink inside. Set them aside once done.<\/p>\n
\nUse 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.<\/p>\n
\nReturn 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.<\/p>\n\n\n