Veal tenderloin

1. 15 mL (1 tbsp.) olive oil
2. 1 veal tenderloin (about 700 g)

Garnish

1. snipped chives, for garnish
2. 1 peeled orange in segments, cut in 4 

Cranberry Maple and Orange Sauce

1. To taste, salt and pepper
2. 60 mL (1/4 cup) orange juice
3. 125 mL (1/2 cup) beef broth
4. 15 mL (1 tbsp.) cornstarch
5. 45 mL (3 tbsp.) maple syrup
6. 250 mL (1 cup) fresh cranberries
7. 75 mL (1/3 cup) minced red onion (about ½ an onion)
8. 2 garlic cloves, chopped
9. 10 mL (2 tsp.) grated fresh gingerroot 
10. 15 mL (1 tbsp.) olive oil