Pork Tenderloin with Orange Sauce

Brown pork tenderloin in butter.

Remove meat.

In the same skillet, cook the onion until tender. Add orange juice, orange peel, dry sherry, sugar, salt, dash of pepper and bay leaf. Return meat to skillet.

Cover and simmer 1 hour or until tender; turn meat occasionally.

When meat is tender, remove to platter and slice. Thicken the orange mixture in the skillet with 1 tablespoon cornstarch in 2 tablespoons water. Bring to a boil.

Cook and stir for 2 minutes. Drizzle the sauce over the meat before serving. Makes 6 to 8 servings.