Central Market Recipes
https://www.thefreshplace.com/Recipes/Detail/495/
Pork Tenderloin with Cumberland Sauce
Yield: 8 servings
Ingredients
| 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 | (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.
Central Market Recipes
https://www.thefreshplace.com/Recipes/Detail/495/
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