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Serves 8


    2 pounds pork tenderloin
    2 tablespoons butter, softened
    1/2 teaspoon dried thyme or sage, crushed
    Dash cayenne
    1 cup orange juice
    2 tablespoons flour
    1 tablespoon sugar
    Orange juice (about 3/4 cup)
    2 teaspoons aromatic bitters

Cooking Directions

Pat tenderloins dry with paper toweling.

Mix butter, thyme and cayenne; spread mixture on the tenderloins. Place meat in a 12x8x2-inch buttered baking dish. Pour 1 cup orange juice into pan.

Bake in a 375 degree F. oven for 20-30 minutes or until meat thermometer registers 155-160 degrees F. Baste several times with cooking liquid. Remove cooked tenderloins from pan, keep warm.

Measure cooking liquid, adding orange juice to make 1 1/2 cups.

Mix flour and sugar with 2 tablespoons orange juice and bitters in a saucepan. Add cooking liquid. Cook and stir until mixture boils and thickens.

To serve, slice tenderloins into 1-inch slices and spoon sauce over all.

Serving Suggestions
Serve with hot cooked rice and buttered broccolli

Nutrition Facts
Calories 222 calories; Protein 23 grams; Fat 7 grams; Sodium 75 milligrams; Cholesterol 71 milligrams; Saturated Fat 3 grams; Carbohydrates 13 grams; Fiber 0 grams

Recipe courtesy of National Pork Board.   For more information about The Other White Meat, visit

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