Makes 6 servings
- 1 pork tenderloin (about 1½ pounds)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons butter or margarine
- ½ cup chopped onion
- ⅓ cup dry white wine
- 3 oranges
- 3 tablespoons sugar
- 1 bay leaf
- 2 teaspoons cornstarch
- 3 cups hot cooked rice
- Season tenderloin with salt and pepper.
- Saute meat in butter in oven-proof skillet until brown on all sides.
- Push to one side; add onion and cook until tender.
- Pour wine and juice from 2 oranges over meat.
- Stir in sugar and bay leaf.
- Cover and bake at 350 degrees 1 hour, or until meat is tender.
- Peel remaining orange and section.
- Cut peel in very thin strips.
- Boil in small amount of water until tender and drain.
- Remove meat from pan; discard bay leaf.
- Mix cornstarch with 1 tablespoon water.
- Add to liquid in skillet.
- Cook, stirring, until thickened and smooth.
- Add peel; slice meat.
- Place on platter of fluffy rice.
- Pour sauce over meat.
- Garnish with orange sections.