Prep 15 mins
Cook 30 mins
This is a recipe from Fare for Friends, a book published as a fund raiser for Interim Place, a hostel for abused women and their children. It is a terrific cookbook. For a family meal I have used pork chops successfully. Also, the pork can be cooked ahead, and the sauce put together at serving time.
- 1⁄4 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon allspice
- 1 lb pork tenderloin, sliced into 12 rounds and slightly flattened
- 2 tablespoons cooking oil
- 1⁄4 cup chicken stock
- 1⁄2 cup sour cream
- 2 tablespoons orange juice
- 1 tablespoon orange rind, grated
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon Worcestershire sauce
- 1 tablespoon orange liqueur
- Combine flour, salt, pepper, paprika and allspice.
- Coat rounds of tenderloin.
- Heat oil in a heavy skillet and brown pork well.
- Add stock, cover and simmer for 30 minutes.
- Combine remaining ingredients in a small pan.
- Heat, but do not boil.
- Serve drained pork over white, or, better yet, wild rice.
- Pour sauce over all and serve.
- Garnish with parsley and orange slices.
This made for a lovely dinner last night, served with Recipe #203770 and green beans!! I loved the orange sauce over the pork chops, I used boneless pork chops instead of a tenderloin. I also subbed 1 teaspoon orange extract for the orange liqueur but otherwise followed as written. Will definitely be making this again. Thanks Sweet Baboo for sharing your recipe. Made for PRMR.
This was a nice variation on pork. My DH who normally does not care for "orange" sauces tells me he really enjoyed it. I did deviate from the recipe in 2 ways. I used pork chops seasoned with the spices listed, and then grilled them until done. I prepared the sauce on the stove-top and then served all the components disassembled at the table (to make it kid friendly). DH and I layered white rice, grilled chop and topped with sauce...yummo!
Absolutely wonderful! I didn't know what to have for dinner, but had some pork tenderloin in the freezer -- this was perfect with salad. I skipped the orange liquor and used the juice of one orange (which may have been more or less than the required amount) and also used light sour cream (no one was the wiser). DH said this was the best -- makes it a keeper in my book! Made for Review Tag. Thanks for posting this keeper which we will be having again soon!