Trim excess fat from tenderloins, sprinkle them with salt,
pepper, and garlic powder. Spread mustard over tenderloins.
Place in a large dutch oven. Cover and bake 325 for 2 hours and
add a little liquid to pan. Drain oranges, reserving liquid. Set
aside. Combine liquid and next 6 ingredients in saucepan. Cook
over medium heat stirring constantly, until smooth and thick.
Remove from heat and stir in oranges. Spoon sauce over roast
and bake uncovered for 30 minutes.
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