1 clean pork tenderloin (about 800 g)
2 tablespoons of Soya Sunflower Oil (30 ml)
Salt and black pepper, to taste
Marinade
1 cup white wine (250 ml)
1 cup orange juice (250 ml)
3 tablespoons cane molasses (45 ml)
½ tablespoon salt
1 cinnamon stick
5 cloves
Sage leaves, to taste
Thyme, to taste
1 tablespoon cornstarch (10 g)
Tie the tenderloin with string so that it stays even. Season with salt and black pepper.
In a bowl, mix the marinade ingredients, with the exception of the cornstarch. Drizzle over the meat and set aside in the fridge for about 4 hours, turning from time to time.
In a frying pan, fry the meat in the fridge.
In a large frying pan or saucepan that is not too high, heat the Soya Sunflower Oil and sear the meat on all sides. Add ½ cup of water and ½ cup of the marinade. Lower the heat and cook, covered, for about 30 minutes, or until the meat is tender. Remove the meat from the pan and remove the string with scissors. Set the tenderloin aside.
Add the rest of the marinade to the pan and cook until the stock has reduced by half. Dilute the cornstarch in 3 tablespoons of water, add to the broth and cook until it thickens.
Fry the filet mignon.
Fry the filet mignon and serve with the sauce.
