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Pork Tenderloin in Brandy and Orange

Ready in 20 mins + waiting

Recipe by Graham 

Pork Tenderloin in Brandy and Orange is a little "secret gem" of mine. It's prepared and cooked in minutes (allowing for the marinade to take effect beforehand) yet looks and tastes like you've spent hours slaving over a hot stove!

Preparation Time

10 Minutes + waiting

Cooking Time

10 Minutes
A Top Choice Recipe for Simplicity

Ingredients for Pork Tenderloin in Brandy and Orange

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 6:

2 x 1 lb tenderloins of pork
a little duck fat
FOR THE MARINADE
2 oranges
4 tablespoons brandy
2 tablespoons tomato ketchup

How to Cook Pork Tenderloin in Brandy and Orange

  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.
GRAHAM'S HOT TIP:
If you want to add another dimension to your marinade (and thus your gravy) peel and crush (mince) a clove of garlic and add to the mixture.