Beatifulagony Samples

Pork the marmalade from Seville

Dinner Express with many flavors. The tenderloins are entered into the skillet and topped with Dijon mustard and marmalade. The pig is then bake in the pan about twenty minutes. The pan is then pan with orange juice for a sauce divine. The flavors of this recipe are a good balance of sweet and salty.
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This recipe is for the pan can go in the oven. Normally, these pans are not non-stick and have no plastic handles. Be careful when you handle the pan from the oven. She is hot! During his show, Clodine in error under the pressure of time has put his bare hand on the handle of the stove and was burned.
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Clodine's recipe and video: http://tva.canoe.ca/emissions/toutsimplementclodine/recettes/fiche.php?article=98831
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Ingredients 2 tablespoons tablespoons oil 2 pork tenderloins

trimmed Salt and freshly ground pepper to taste 2 tablespoons
tablespoon Dijon mustard 3 tablespoons
tablespoons orange marmalade from Seville
1 cup orange juice
. Preparation

Preheat oven to 350 degrees F.
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In an ovenproof skillet, heat oil over medium heat and brown the fillets on all sides. Add salt and pepper.
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Brush fillets with mustard and marmalade. Bake 15 to 18 minutes.
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Remove fillets from pan and heat it over medium heat. Brown the cooking juices, then deglaze with the orange juice. Add salt and pepper. Bring to a boil, then reduce heat and simmer for 2 to 3 minutes.
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Slice the fillets and spoon the pan juices. Serve immediately.