2 lb. pork tenderloin
2 tbsp. butter
1/2 c. chopped onion
1 tsp. grated orange peel
2/3 c. orange juice
1/3 c. dry sherry
2 tbsp. sugar
1 tsp. salt
1 bay leaf
1 tbsp. cornstarch
1 tbsp. cold water

Brown the meat in butter in a large skillet and remove (keeping warm). In the same skillet, cook the onion, and before it becomes brown, add the orange peel, orange juice, sherry, sugar, salt and bay leaf. Mix well and return the meat. Cover and simmer 1 hour until tender, turning occasionally. Remove the meat and slice on the diagonal, keeping warm. Combine the cornstarch and cold water and stir into orange mix. Bring to a boil. Cook and stir one minute. Drizzle sauce over meat and serve remainder like gravy.