Pork Tenderloin in Brandy and Orange

Serves: to serve 6

Prep Time: 10 Minutes + waiting

Cook Time: 10 Minutes

Ready In: 20 mins
+ waiting

Ingredients

2 x 1 lb - tenderloins of pork

a little - duck fat

FOR THE MARINADE

2 - oranges

4 tablespoons - brandy

2 tablespoons - tomato ketchup

Directions

1. Grate the rind from the oranges, and squeeze the juice. Place the zest and the juice in a mixing bowl, add the brandy and tomato ketchup and mix well. Cut the tenderloins into slices about 1" (2.5cm) thick then use the marinade to fully coat the meat. Refrigerate for at least one hour before cooking. (Best way to marinade meat is to coat them in the marinade sauce, place them in a polythene bag and put any remaining sauce into the bag. Seal the bag and agitate to mix well, then refrigerate for at least one hour before using.)
2. Remove the meat from the marinade then pour the marinade into a saucepan and bring to the boil. Use this as a sauce (gravy) for your meal. Pan fry the tenderloin pieces for 10-12 minutes in a frying pan (skillet) with a very small amount of duck (or goose) fat to stop them sticking, turning once or twice during cooking. Serve with Creamed Potatoes and Leek and Bacon Platter.