Pork Tenderloin with Orange

Name: Pork Tenderloin with Orange
Total time: 30 min
Yield: 4
Ingredients: 2 pork tenderloins (600 g) with skin, cut in half lengthwise; 1 tablespoon of salt; 1/3 cup of sugar (60 g); 1 cup of orange juice (240 ml); 1 tablespoon of mustard; A pinch of salt; 1 medium-sized orange, peeled and segmented without the white pith; 1/4 cup of orange liqueur (Cointreau or Grand-Marnier - 60 ml)

1
2 pork tenderloins (600 g) with skin, cut in half lengthwise
2
1 tablespoon of salt
3
1/3 cup of sugar (60 g)
4
1 cup of orange juice (240 ml)
5
1 tablespoon of mustard
6
A pinch of salt
7
1 medium-sized orange, peeled and segmented without the white pith
8
1/4 cup of orange liqueur (Cointreau or Grand-Marnier - 60 ml)

Ingredients

1
2 pork tenderloins (600 g) with skin, cut in half lengthwise
2
1 tablespoon of salt
3
1/3 cup of sugar (60 g)
4
1 cup of orange juice (240 ml)
5
1 tablespoon of mustard
6
A pinch of salt
7
1 medium-sized orange, peeled and segmented without the white pith
8
1/4 cup of orange liqueur (Cointreau or Grand-Marnier - 60 ml)

Directions

1
Season the pork with salt
2
Heat a large skillet over high heat for 5 minutes
3
Reduce the heat and cook the pork with the skin side down until golden brown (about 10 minutes)
4
Drain the fat, flip it, and cook the other side until golden brown (about 10 minutes)
5
While that's cooking, melt the sugar in a small saucepan over medium heat to caramelize
6
Add the orange juice gradually, stirring constantly
7
Add the mustard and salt, stir, and remove from the heat
8
Drain the fat again, add the sauce, orange segments, and bring to a simmer over high heat
9
In a metal bowl with a long handle, heat the liqueur over high heat until it's on fire
10
Pour into the skillet with the pork and wait for it to burn out
11
Remove from the heat, transfer to a serving dish, and serve immediately
12
351 calories per serving