- 1 pork tenderloin
- 2 tbsp vegetable oil
- ½ cup / 125ml vinegar
- 2 oz / 60g sugar
- juice and zest (thin strips) of 3 oranges
- 1 cup / 250ml chicken stock
- ¼ cup / 60 ml Grand Marnier
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 oz / 125g sugar
- 1 cup / 250ml water
- 2 tbsp chopped fresh parsley
- a few twigs of parsley as garnish
- salt and pepper to taste
- Combine 4 oz / 125g sugar and 1 cup / 250ml water in a heavy saucepan and bring to a boil. Add the orange zest and simmer until about one half of the liquid is left. Strain, set aside the orange zest.
- Preheat oven to 350°F / 175°C
- Combine the vinegar and 2 oz / 60g sugar in a heavy saucepan. Set over medium heat, reduce until the mixture turns syrupy. Add orange juice and chicken stock.
- Season the pork tenderloin with salt and freshly ground pepper. Set pan over high heat, add vegetable oil and cook the tenderloin until well browned from all sides. Remove from pan and set aside.
- Reduce heat. Add onions and garlic to pan, cook until the onions are soft and translucent.
- Add Grand Marnier, cook for a minute or two, then add the mixture of sugar, vinegar and orange juice. Return tenderloin to pan.
- Cook tenderloin in the oven until the core temperature has reached 145°F / 63°C. Remove from oven, wrap in aluminum foil and let rest
- Season the sauce with salt and pepper, add chopped parsley.
- Slice the tenderloin. Garnish with orange zest and fresh parsley.
Yields 4 servings
Preparation time: ca. 1 hour