Pork Tenderloin in Orange Sauce

50 min, elaborate Trim pork tenderloins, i.e. remove tendons and skin. Cut head and ends into small pieces, season with salt and pepper. Heat olive oil and butter in a frying pan. Sear the pork tenderloin well at the interfaces at the beginning, then sear all around in the hot fat.

Then roast in the frying pan for another 6 to 7 minutes, turning a few times to the other side. Remove meat from frying pan and roll first in flour, then in beaten egg white and sesame seeds. Return breaded meat to frying pan and carefully roll in butter-oil mixture until seeds are halfway soaked. Then roast in oven at 175 degrees for 10 to 15 min (meat should still be tender pink inside).

For the orange sauce:

In the meantime, whisk yolks in a water bath until creamy. Squeeze juice from 1 orange half. Peel out remaining pulp. Heat pulp and juice in Reindl, cook gently, then add to yolk form. Heat butter, skim and add by spoonfuls to yolk-orange mixture, stirring throughout. Season with salt, sweetener and a dash of white wine, perhaps pepper as well.

Heat a little red wine in Reindl and cook the finely chopped orange peel in it until the wine has completely boiled away.

For the bean bundles:

Cook the cleaned beans in salted water for 15 minutes. Remove, drain. Lightly fry the bacon, form the beans into bundles, wrap them with the bacon and place them briefly under the broiler.

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