Orange Pork Tenderloin

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.