Pork Tenderloin with Cumberland Sauce

Yield:
8 servings

Ingredients:

  1. Rind of 2 large lemons
  2. 8 cloves garlic, quartered
  3. 1 cup fresh parsley leaves
  4. 1/2 cup olive oil
  5. 2 teaspoons salt
  6. 2 teaspoons pepper
  7. 4 (3/4 lb.) pork tenderloins
  9. Cumberland Sauce
  10. 2 1/2 cups port wine, divided
  11. 1 jar (10-1/2 oz.) red currant jelly
  12. 2 tablespoons grated orange rind
  13. 2/3 cup fresh orange juice
  14. 3 tablespoons brown sugar
  15. 1 1/2 tablespoons grated fresh ginger
  16. 2 teaspoons dry mustard
  17. 1/4 teaspoon salt
  18. 1/4 teaspoon ground red pepper
  19. 2 tablespoons cornstarch
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.


TDS 3