Page 28 - link magazine

Swindon Wide

Pork Tenderloin with Orange Sauce

In the first of a new series of recipes designed to be easy to cook but tasty and
convenient the Link Magazine’s new cookery consultant Angela Barlow shows
how to make delicious dishes that work for this time of year.

In my first recipe for Link, I wanted Then cut the meat into bite sized
to prepare something that bridges chunks. I am always uncertain
the gap between sizzling summer what is meant when I read in
and artistic Autumn. Hence looking recipes about chunks so for this
at various menus compiled over the recipe assume they are the size
years I immediately went to one of of an oxo cube. Take any excess
what I call my go-to dishes - Pork liquid off the meat by patting dry
Tenderloin with Orange sauce. with kitchen paper and sprinkle
I have two sons and they have over the dried sage so it is evenly
both got healthy appetites and this distributed. Pour some groundnut
is a meal I have often prepared oil, a tablespoon will be fine, into a
and served either straight from casserole dish and brown the meat
the casserole dish or frozen to in the casserole dish a few pieces
eat later. Whenever you eat it, at a time. Ingredients for two people:
the dish always retains its rich, Once they are brown, transfer 1 pork tenderloin (approx. 500g) - 1 tablespoon of dried sage - 2 tablespoons
citrusy flavour and the chunks of them to a plate. of groundnut oil - 1 large red onion - 1 heaped tablespoon of plain flour -
lean and tender pork are soft and Add the remaining oil to your 200mls of chicken stock - 250-300mls concentrated orange juice (carton) -
supple melting in your mouth. empty casserole dish and add the salt and pepper
The combination of the orange onion and cook until it is soft and
tanginess and the richness of the translucent. Now it’s time to fuse stirring all the time, scraping the lid and transfer to the oven. Cook
pork are unbeatable. the two and you return the meat to base and sides of the casserole in your pre-heated oven for one
Pre heat the oven to 170 degrees the casserole dish and add a large dish. Now add the 250-300 mls hour at 150-170 degrees heat until
centigrade, or 150 degrees with a heaped tablespoon of flour, stirring of orange juice. Taste to see how meat is soft.
fan oven, get out a casserole dish. the meat, onion and floor together much orange flavour you want. I always serve with rice and green
Remove the fat from the so that everything is coated with The sauce should have a semi thick vegetables but it is just as nice
tenderloin, this is important so the flour. consistency and not be too runny. with roast potatoes and carrots,
always have a sharp knife to hand. Gradually add the chicken stock Cover the casserole dish with its and greens. Enjoy!

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Hook, Royal Wootton Bassett SN4 8EF 01793 849481

Lunch 2 Courses £13.95 - 11am to 2pm

Tea from £7.95 - 2pm to 4.30pm (Sun-Fri)

Dinner £26 - 6.30pm to 8.30pm
Reservations recommended

AFTERNOON TEA MENU

Tea & Scones £7.95 per person
A pot of tea, filer coffee or hot chocolate, freshly baked plain and fruit scones,
preserves and clotted cream.
Available without reservation
Afternoon Tea £15.95 per person
Tea & Scones, as above, plus:
Daily changing gateau, fruit cake, selection of petit fours, cucumber & cream cheese
finger sandwiches, smoked salmon & cream cheese finger sandwiches,
ham & mustard finger sandwiches.
Reservations recommended
Champagne High Tea £26 per person
Tea & Scones, as above, plus:
A glass of house Champagne, daily changing gateau, fruitcake, selection of petit fours,
smoked salmon & cream cheese finger sandwiches, individual quiche lorraine,
individual chicken & mushroom pie, Croque Monsieur.
May be reserved by phone with full pre-payment

28 swindonlink.com n September 2016

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