Pork A L’Orange

• 1 pork tenderloin About 1 Pound
• 2 tablespoons butter
• 2 tablespoons sugar
• 3/4 cup white wine
• 2 tablespoons cornstarch
• 2 tablespoons orange liqueur Like Grand Marnier
• 2 teaspoons orange zest Grated
• 2 tablespoons red currant jelly
• 1 dash ground cloves

1. Heat oven to 375 degrees F. Place tenderloin in shallow pan, roast for 20-30 minutes, until meat thermometer reads 145 degrees F. Remove from oven and let stand for 5 minutes before slicing.
2. Meanwhile, melt butter in a heavy saucepan over medium-high heat, add sugar and cook, stirring, about 2-3 minutes, until sugar dissolves. Stir cornstarch into wine, add to saucepan and cook, stirring constantly, until mixture thickens and bubbles. Stir in remaining ingredients.
3. Slice tenderloin and serve with sauce.
4. Serves 4

pork tenderloin, butter, sugar, white wine, cornstarch, orange liqueur, orange zest, red currant, ground cloves

Taken from www.yummly.com/recipe/Pork-A-Lorange-2261238 (may not work)