Orange Pork Tenderloin Fondue |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| MARINADE: 1 cup/250 ml fresh orange juice | 1 tbsp/15 ml dried onion flakes | 2 tsp/10 ml brown sugar |
| 1 tsp/5 ml finely grated orange zest | 1/2 tsp/2 ml dried oregano | 1/4 tsp/1 ml dried thyme |
| salt and freshly ground black pepper to taste | 1 lb/500 g pork tenderloin, thinly sliced into 1-inch (2.5 cm) strips | BROTH: 5 cups/1.25 L beef broth, homemade or canned (2 cans + 2 cans water) |
| 1 | MARINADE: In bowl combine orange juice, onion flakes, brown sugar, orange zest, oregano, thyme, salt and pepper; mix well. |
| 2 | In a shallow casserole, cover veal strips with marinade, tossing to coat well. Cover and refrigerate for at least 1 hour. |
| 3 | BROTH: In a large saucepan, bring beef broth to a boil. Immediately transfer to fondue pot, setting flame to keep at a simmer. |
| 4 | Remove veal strip from marinade, roll and spear with fondue fork. Fondue for 3 to 5 minutes or until cooked to desired doneness. |