Pork tenderloins with orange-tomato sauce
Preheat the oven to 200ºC. Sprinkle the meat with salt and pepper.
Heat 2 tablespoons of oil and fry the meat in 2-3 minutes light brown. Set aside. Fry the shallots in the shortening for 4-5 minutes. Scrape the potatoes into long, thin slices.
Grate the peel of 1 orange and the lemon and mix the grater together. Rub the meat with this grater. Squeeze out the oranges.
Wrap the potato slices around the meat and brush with butter. Place the meat with the shallots in a low oven dish and bake for about 13 minutes in the middle of the oven.
Meanwhile, cook the carrot balls with the potatoes in one pan until done.
Heat the rest of the oil and butter and fry the garlic. Scoop the tomatoes through.
Add the orange juice, stock and marmalade. Heat and puree to a sauce.
Scoop the thyme through. Serve the pork tenderloin and shallots with the sauce.
Sprinkle the potatoes and the carrot with the parsley and serve.
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