Ingredients
- 1 1/2 kilos of clean pork tenderloin
- 4 oranges
- 2 tablespoons Dijon mustard
- 1/2 cup of white wine
- 1 branch of rosemary
- Salt
- Pepper
- 1/2 onion
Preparation
- Put a little oil in a pan and brown the loin, dry it and put it on a plate. Season the onion in the pan.
- The juice is extracted from the oranges, the mustard is dissolved and the white wine, salt, pepper and rosemary are added.
- Add the tenderloin and cover. Cook over a low heat until the tenderloin is soft and the onion almost falls apart (about 1 hour). Turn off and let cool.
- Take out the tenderloin and slice. Strain the sauce pressing, if it is very light, thicken with a teaspoon of cornstarch and empty the meat