Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Season tenderloin with salt and pepper.
  2. Saute meat in butter in oven-proof skillet until brown on all sides.
  3. Push to one side; add onion and cook until tender.
  4. Pour wine and juice from 2 oranges over meat.
  5. Stir in sugar and bay leaf.
  6. Cover and bake at 350 degrees 1 hour, or until meat is tender.
  7. Peel remaining orange and section.
  8. Cut peel in very thin strips.
  9. Boil in small amount of water until tender and drain.
  10. Remove meat from pan; discard bay leaf.
  11. Mix cornstarch with 1 tablespoon water.
  12. Add to liquid in skillet.
  13. Cook, stirring, until thickened and smooth.
  14. Add peel; slice meat.
  15. Place on platter of fluffy rice.
  16. Pour sauce over meat.
  17. Garnish with orange sections.

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