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BAKED PORK TENDERLOIN WITH ORANGE SAUCE HAM CAKES



Ingredients:

2 pork tenderloins
250 ml.
orange juice 100 ml. 12
sweet sherry 1 cup prunes

beef broth 1 tablespoon of jam or red currant jelly 1 tablespoon mustard

1 orange, peeled and cut into wedges
The orange peel cut into julienne

oil salt black pepper


Preparation

Season meat with salt and black pepper. Fry over high heat with a little oil. When this very golden on both sides add the sherry and flame. Add the orange juice, broth, mustard, jelly, orange cut into segments and prunes. Cook over low heat for 15 minutes
. Blanch the orange peel in boiling water. Drain and add to sauce. Serve the meat sliced \u200b\u200band covered with sauce.

Note: If the sauce is very clear, reduce it by boiling over high heat until desired consistency.