Posts Tagged ‘heavy cream’

We’ve moved! Continue reading this post at Mixin’ Things Up.

Penne a la Vodka

Adapted from Semi-Homemade 20-Minute Meals by Sandra Lee


Read Full Post »

A neighbor gave me this recipe several months ago. I don’t really cook with a lot of pork – I mean aside from bacon. I guess I should say I don’t do a lot with pork roasts, or tenderloin, or chops. I just really don’t know what to do with them to make them taste good. So I was hesitant about this recipe. But everyone raved about it so I figured I would give it a try. I’ve made a few changes but nothing major.

First, you get your sauce going. In a medium saucepan, melt a half stick of butter. To the melted butter, add half of an onion chopped and 3 minced cloves of garlic. Give it all a good stir and let the onion and garlic start to cook just a little. Next add Half of a cup of orange liqueur, half a cup of white wine, and a pint of heave cream. Grand Marnier is the first orange liqueur that comes to mind but there are cheaper alternatives out there that work just as well. I usually go cheap. Add salt and pepper to taste.


You have to let the sauce simmer for 30 minutes. Which is perfect, because that is just about as long as it takes to prep everything else. You can buy pork chops or cutlets in the store or you can buy a pork tenderloin and make your own cutlets. To do that, cut the tenderloin into slices 2 inches thick. Then flatten them a little with a mallet.


I had about 5 pounds of pork here. Also, I have used a pork roast with this recipe, and it wasn’t quite as good. Here is an area that I would suggest paying a little extra for the tenderloin.

Dip the cutlets in egg and coat with panko bread crumbs. I am addicted to panko bread crumbs . I LOVE how crispy they are!


Once breaded, you are going to cook each side in a frying pan with hot oil for a minute or two on each side. You just want them to start browning, not cook all the way through. Once browned, place them in a casserole dish. I usually set the heat on high to get the oil heated but you may want to lower the heat once you start cooking so you don’t burn your pork.


I had an assembly line of sorts going. I would coat a batch and get them into the oil, and then coat the next batch while the first was cooking.


Don’t worry about stacking your cutlets if you have too many. Once you are done, pour your sauce over your pork cutlets.


Cook at 400 degrees for about 45 minutes.


These are pretty easy to make though they will take about an hour and a half to prepare from start to finish. So worth the wait. I would absolutely make this for guests – or perhaps Mom on Mother’s day?

Pork Tenderloin with Orange Liquor Cream Sauce

1/2 stick butter
1/2 onion diced
3 cloves garlic, minced
1/2 cup orange liqueur
1/2 cup wine
pint of heavy cream
salt and pepper to taste
5 lb pork tenderloin
3 eggs minced
1 box panko bread crumbs

Melt butter in a medium saucepan.  Add onion and garlic to butter and stir.  Add liqueur, wine, cream, and salt and pepper to taste.  Stir and let simmer for 30 minutes. 

Dump panko breadcrumbs into a shallow bowl.  Whisk eggs in another shallow bowl.  Heat a frying pan with a layer of oil.  Cut tenderloin into 2 inch slices/cutlets and flatten slightly with a mallet. Dip cutlets into egg then coat with the breadcrumbs.  Brown both sides of cutlets in the frying pan then place into a casserole dish. 

Once all cutlets are complete, pour sauce over cutlets.  Cook for 45 minutes at 400 degrees and serve.

Read Full Post »