Pork tenderloin with clementine-sage sauce

Step 1/3

• 1½ clementines
• 100 g Brie cheese
• 400 g pork tenderloin
• 100 g Black Forest ham slices
• salt
• pepper

• baking dish
• oven
• cutting board
• knife

Pre-heat oven to 200°C/390°F. Peel some clementines. Cut clementines and Brie cheese into thick slices. Cut pork loin into 3 cm/1.25-in. medallions. Place pork medallions onto ham and season with salt and pepper. Lay one slice of Brie and one slice of clementine onto each medallion, then wrap the whole thing with ham. Transfer to a baking dish.

Step 2/3

• ½ cloves garlic
• 4 leaves sage
• 1½ tbsp butter
• 3½ clementines
• 1½ tbsp maple syrup

• frying pan
• citrus press
• cooking spoon

Peel garlic cloves. Roughly chop garlic and sage leaves. In a frying pan, melt butter over medium heat, then sauté garlic and sage for approx. 2 min. Juice the remaining clementines directly into the pan. Add maple syrup. Stir well to combine, then remove from heat.

Step 3/3

• 1 tbsp water
• ½ tbsp cornstarch
• bread for serving

• saucepan
• baking dish
• small bowl

Drizzle sauce onto the meat and bake at 200°C/390°F for approx. 15 min, or until the ham slices become crispy and the cheese is melted. Remove from oven, take the roasted pork loin out of the baking dish, and keep warm. Transfer remaining liquid from baking dish into a saucepan. Season with salt and pepper. Mix water and cornstarch in a small bowl to make a slurry and add to sauce. Let simmer until the sauce thickens. Served roasted pork loin with sauce and fresh bread on the side. Enjoy!

Enjoy your meal!