Recipe for Orange-Glazed Tenderloin

Carrots Peel and slice the carrots into rounds. In a pot, sauté them in 2 tablespoons of oil before covering with water to the level of the carrots. Add a little salt, pepper, cover, and let cook for about 40 minutes. Drain the carrots if necessary and blend them finely with the butter to achieve a smooth puree.

The marinade Squeeze the oranges to obtain about 300 ml of juice. Peel and grate (or chop) the ginger. Mix the juice in a bowl with the honey, soy sauce, vinegar, brown sugar, and grated ginger.

Cooking the meat Sear the tenderloin in a pot on all sides with the remaining oil. Pour in the juice, bring to a boil, cover leaving space for steam to escape, and cook for about twenty minutes. Cut the organic orange into slices (without peeling). Add them to the meat and continue cooking uncovered for an additional ten minutes, basting the tenderloin to glaze it well.

Presentation Serve the sliced meat with the juice and orange slices. Optionally add some raw slices. Accompany with, in addition to the carrot puree, Creole rice.