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Ingredients
- 2 lbs. Pork Tenderloin
- 2 Tbs. Margarine
- 1/2 Cup Chopped Onions
- 1 tsp. Orange Peel, grated
- 2/3 Cup Orange juice
- 1/3 Cup Dry Sherry
- 2 Tbs. Sugar
- 1 tsp. Salt
- Dash of Pepper
- 1 Bay Leaf
- 1 Tbs. Cornstarch
- 1 Tbs. Cold Water
Preparation
Step 1
Brown meat on all sides in margarine; remove meat. In same skillet, cook onion until tender. Stir in remaining ingredients except cornstarch and water. Return meat to skillet and cover. Simmer for 2 hours or until tender, turning occasionally. Remove meat. In small bowl combine cornstarch and water. Stir into orange mixture in skillet and bring to a boil. Cook 1 or 2 minuted. Serve meat with sauce. Serves 6.
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