Orange Pork Tenderloin    No. 1312                     Yields 4 Servings
 
      2 lb        Pork Loin                1/2 Cup       Chicken Broth
                  MARINADE:                1/4 Cup       Honey
    1/2 Cup       Soy Sauce                  1 Tbls      Cornstarch
      1 Inch      Fresh Ginger, Sliced       1 piece     Star Anise
      3 Cloves    Garlic                                 Honey
      1 Cup       Orange Juice               2 Tbls      Sesame Seeds
      1           Orange, Rind Only,         2           Oranges, Peeled &
                  Grated                                 Sliced
    1/2 Cup       Dry Sherry
 
 Preheat the oven to 425 degrees.
 Place the pork in a shallow bowl.
 Puree the soy sauce, ginger, garlic and half of the orange juice in a blender.
 Pour half of the mixture over the pork.
 Add the grated orange peel.
 Cover.
 Marinate at room temperature for 2 hours.
 Combine the remaining soy sauce mixture with the remaining orange juice, the
 sherry, chicken broth, the measured amount of honey, the cornstarch and the
 star anise.
 Heat to boiling.
 Boil until the sauce thickens (about 1 minute), stirring constantly.
 Strain.
 Lift the pork from the marinade.
 Place on a roasting rack in a pan.
 Brush with the unmeasured honey.
 Sprinkle with sesame seeds.
 Insert a meat thermometer in the center of the meat.
 Roast to an internal temperature of 150 degrees (30-40 minutes).
 Remove from the oven.
 Immediately cover with foil.
 Let stand for 10 minutes (the meat will continue cooking).
 Slice to serve.
 Garnish with orange slices.
 Strain the pan gravy into the sauce and serve separately.

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