Pork Folio

Pork tenderloins are a good choice for a dinner party when you’re pressed for time because they can be roasted quickly--in about 45 minutes. In this recipe, the meat is studded with garlic slivers and thin pieces of orange peel. The roasts are then basted with a fragrant orange- and rosemary-scented butter and with chicken stock. After roasting, the pan drippings are turned into a rich dark gravy.

Wild rice, a potato gratin, roasted fennel or green beans would all work as accompaniments. Dessert could be fresh fruit and brownies.

ROAST PORK TENDERLOINS WITH ORANGE-ROSEMARY BUTTER

ORANGE-ROSEMARY BUTTER

1/2 cup butter, softened

2 tablespoons frozen orange juice concentrate, thawed

1 tablespoon orange peel

1 1/2 tablespoons finely chopped fresh rosemary or 2 teaspoons dried, crushed

Salt

Freshly ground black pepper

Stir together butter, orange juice concentrate, peel and rosemary in small bowl. Season to taste with salt and pepper. If not using immediately, cover and refrigerate. (Butter can be prepared 1 day ahead. Bring to room temperature before using.)

TENDERLOINS

4 (12- to 14-ounce) pork tenderloins, trimmed of all excess fat

4 teaspoons thin slivers peeled garlic clove

4 teaspoons thin slivers orange peel

Salt

Freshly ground black pepper

1 cup chicken stock

Fresh rosemary sprigs, optional

When ready to cook, make slits over surface of each tenderloin with sharp paring knife. Insert garlic and orange slivers into slits.

Melt 2 tablespoons Orange-Rosemary Butter in large skillet over medium heat. When hot, brown tenderloins evenly, turning often, 5 to 7 minutes. Place tenderloins on rack in roasting pan and pour any drippings from skillet into roasting pan. Season tenderloins with salt and pepper to taste. Spread 1 teaspoon Orange-Rosemary Butter over each. Pour chicken stock into pan. Roast, uncovered, at 350 degrees until meat thermometer registers between 155 and 160 degrees, 20 to 25 minutes.

Transfer pork to serving platter. Cover loosely with aluminum foil (temperature should reach 160 degrees if it was not there when meat was removed from oven). Pour liquid from roasting pan into small heavy saucepan. Cook over medium-high heat until mixture reduces by half. Whisk in remaining Orange-Rosemary Butter and simmer, stirring constantly, on low heat 5 minutes. Taste sauce and, if needed, season with salt and pepper.

Slice pork in 1/2-inch-thick slices and serve, overlapping, on serving platter. Dribble with sauce and garnish with fresh rosemary sprigs, if desired.

Makes 8 to 10 servings.