Preparation:
Season pork tenderloins lightly with salt and pepper. Melt butter in heavy flameproof casserole over medium-high heat, then add meat and cook for 5-6 minutes, turning to brown all sides evenly. Add brandy, boil for about 1 minutes, add broth, garlic, orange zest and sage. Bring to a boil and reduce heat to low, cover and simmer for 20 minutes, turning once until juices run clear when meat is pierced with knife or meat thermometer is 150F. Transfer pork to warmed platter and cover to keep warm. Bring sauce to boil. Blend cornstarch and orange juice and stir into sauce, then boil gently over medium heat for a few minutes, stirring frequently, until sauce is slightly thickened. Strain into a gravy boat. Slice pork diagonally and pour meat juices into sauce. Spoon a little sauce over pork and garnish with orange wedges and sage leaves. Serve remaining sauce separately. |
