Pork Tenderloin with Citrus Mustard Sauce Director of Food and Beverage and Executive Chef David Reardon

Serves 6

2 Each (1 1/4 Lbs Each) Pork Tenderloin 
1/4 Cup Cara Cara Reduction*
2 Tbsp Honey
1/4 Cup Prepared Mustard
1/4 Cup Brandy
2 Eahc Bay Leaves
1 Each Rosemary Sprig
Pinch of Cayenne Pepper
3 Tbsp Clarified Butter
2 Tbsp Shallots, minced
1 1/2 Cups Red wine
2 Cups Veal Stock
3 Each Hot Chili Peppers
Salt, to taste
1 Oz Butter

For Cara Cara Reduction:
2 Cups Cara Cara Orange Juice (any Navel Orange Juice or combination of your favorite citrus fruit juice will work)

Trim Pork Tenderloin, remove all skin and place in a small bowl. Combine the Citrus Reduction, Honey, Mustard, Brandy, Bay Leaves, Rosemary and Cayenne Pepper. Pour over the Pork. Keep the meat submerged in the marinade for several hours or overnight.

Remove Pork from marinade and blot dry. Reserve the Marinade. Heat clarified Butter in Skillet and Sear the Pork on all sides. Place on Rack in a Roasting Pan and Roast in a Pre-heated oven at 350 degrees for about 10 minutes. Remove from oven and keep warm.

In same skillet, sweat diced shallots and deglaze with red wine and reduction to ¼ cup. Add Veal stock, chili peppers and reduce to one cup. Stir in reserved Marinade and bring to a Simmer. Strain into small sauce pan. Reduce to a nice consistency. Stir in Whole Sweet Butter. Spoon Sauce onto Plate. Slice Roasted Pork on a bias, overlapping in Sauce.

For Cara Cara Reduction:
Reduce the juice slowly in a saucepan over a low simmer until it has thickened slightly to a ¼ cup of reduction. (About 45 minutes to 1 hour.)