Pork Tenderloin in Filo Pastry with Orange Sauce
Warm and delicious, this pork tenderloin with orange sauce is a delightful way to enjoy the flavors of fall.
Ingredients
- 1 lb pork tenderloin
- 5 teaspoons vegetable oil
- 3 sheets filo pastry
- Flat-leaf parsley for garnish
for the stuffing
- 2 oz dried peaches
- 2 oz bacon
- 1 small onion
- 1 tablespoon vegetable oil
- 1 tablespoon fresh chopped parsley
- 1/2 oz pistachio nuts
- 2 oz fresh breadcrumbs
for the sauce
- 1 orange
- 3/4 pint chicken stock
- 2 teaspoons arrowroot powder or cornflour
- 2 spring onions
- 1 tablespoon Grand Marnier or Cointreau optional
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper
Instructions
- Trim any excess fat and sinew from the pork. Make a deep cut along the length of the meat and open it out. Place the meat on a sheet of plastic film and lay another sheet over it. Using the end of a rolling pin, or a wooden mallet, beat the meat from the centre out to the sides, until it is quite thin, then set it aside.
- To make the stuffing, first cover the dried peaches with boiling water. Chop the bacon and onion finely. Heat the oil in a small frying pan and saute' the onion over a moderate heat for 4 minutes, then add the bacon and cook for a further 4 minutes, stirring occasionally.
- Chop the parsley and pistachio nuts finely, chop the peaches and add to the pan with the breadcrumbs. Season with salt and pepper.
- Uncover the pork and lay the stuffing along its length. Fold the ends in and then the sides, and tie securely, at intervals, with string.
- Heat 3 teaspoons of the oil in a frying pan, and cook the pork over a high heat to seal in the juices, turning the pork to make sure that all sides are sealed. Leave to cool at room temperature for about 1 hour, then carefully remove the string.
- Lay the sheets of filo pastry on top of each other and place the pork on top, in the centre. Fold over the ends and then roll the pork in the pastry. Place on a lightly oiled baking tray. Brush with the remaining oil and sprinkle with water. Bake in the preheated oven for 30 minutes until crisp and golden.
- While the pork is cooking, pare the rind of the orange thinly, cut it into fine matchstick strips and set aside. Cut the orange in half, squeeze the juice and pour it into a small saucepan with the stock. Bring to the boil and continue to boil uncovered until the juice has been reduced to 1/2 pint (285 ml).
- Mix the arrowroot powder or the cornflour with 1 tablespoon of water until smooth, and stir into the orange juice. Simmer until thickened. Slice the spring onions finely and add them to the sauce with the remaining ingredients and the orange strips. Simmer for 2 - 3 minutes, then season to taste. Pour into a warmed sauceboat.
- Make sure you have a very sharp knife to cut the pork into slices. Serve garnished with small sprigs of flat-leaf parsley.
Notes
Oven : Preheat to 200°C (400°F, gas mark 6)
Calories: 760 kcal
Carbohydrates: 96 g
Protein: 29 g
Fat: 29g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 60 mg
Sodium: 874 mg
Potassium: 664 mg
Fiber: 6 g
Sugar: 9 g
Vitamin A: 363 IU
Vitamin C: 18 mg
Calcium: 44 mg
Iron: 7 mg