Spanish Pork Tenderloin in Orange Sauce - Lomo de Cerdo Asado a la Naranja

"This recipe comes from several sources in Castilla, Extremadura, and Andalucia and even has a close equivalent in a recipe from the sixteenth century. The pork acquires a slight sweetness and a rich flavor from he orange juice, and it is a dish in which all elements meld perfectly. Although already a tender cut of meat, the pork tenderloin is further tenderized by he orange juice." From LA COCINA DE MAMÁ

• 2 tablespoons olive oil
• Two 3/4 pound pork tenderloins
• Kosher or sea salt
• Freshly ground pepper
• 1/2 medium onion, slivered
• 6 garlic cloves, minced
• 1 tablespoon minced fresh parsley
• 1 1/2 teaspoons fresh thyme, or 1/4 teaspoon dried
• 1/2 cup plus 2 tablespoons freshly squeezed orange juice
• 1/2 cup plus 2 tablespoons chicken broth
• Scant 1/8 teaspoon crumbled thread saffron

METHOD

Preheat the oven to 350°F. In a shallow casserole, heat the oil and brown the meat all over, sprinkling with salt and pepper as it browns. Remove to a warm platter. Add the onion and garlic and sauté until the onion is softened. Return the meat to the pan and add the parsley, thyme, orange juice, broth, and saffron. Bring to a boil, cover, and bake for about 1 hour, until the meat's internal temperature reaches 160°F. Slice the meat at an angle, about 1/2 inch thick, and spoon on the sauce.

Serves: 4

Reprinted with permission from ©2005 Penelope Casas LA COCINA DE MAMÁ, published by Broadway Books

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