>From the America's Best Recipes Cookbook - 1997 Edition...
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Roast Pork Tenderloin
A delicate rosemary-kissed orange sauce makes this pork tenderloin memerable.
Ingredients
2 (3/4 lb) pork tenderloins
2 Tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1/2 c dry red wine, divided
2 fresh rosemary sprigs
1 med onion, sliced
2 Tbsp butter/margarine, melted
1/2 c fresh orange juice
Directions
Brush pork with oil; sprinkle with salt and pepper. Place pork in a roasting
pan. Pour 1/4 c wine over pork. Place rosemary on pork. Bake, uncovered, at
350 degrees for 15 minutes.. Pour remaining 1/4 c wine over pork. Bake 20
additional minutes or until meat thermometer inserted in thickest part of
tenderlion registers 160 degrees (medium). Cook onion in butter in a
small saucepan over medium-high heat, stirring constantly, until tender. Add
orange juice, and cook 5 minutes, stirring occasionally. Serve tenderlin with
onion mixture. Makes 6 servings.
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Rhonda G in Missouri
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