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Orange Pork Tenderloin Recipe

Orange Pork Tenderloin Recipe photo by Taste of Home

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Dining with flair can be fuss-free when pork tenderloin is the featured fare. Family and friends will be impressed with these tender pork slices served with a succulent orange sauce.

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Orange Pork Tenderloin Recipe

Prep: 15 min. Bake: 25 min.

Yield: 3-4 Servings

15 25 40

Ingredients

1 pork tenderloin (1 pound) , cut into slices
1 tablespoon butter, softened
1/4 teaspoon dried thyme
Dash cayenne pepper
1 cup orange juice, divided
1 tablespoon all-purpose flour
1-1/2 teaspoons sugar

Directions

Place pork slices in an ungreased 13-in. x 9-in. baking dish. Combine butter, thyme and cayenne. spread over pork. Pour 3/4 cup orange juice over meat. Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°-170°, basting occasionally.
Remove pork and keep warm. Pour pan drippings into a measuring cup; add enough remaining orange juice to measure 3/4 cup. Pour into a saucepan. Stir in flour and sugar until smooth.
Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 3-4 servings.

Nutritional Facts 1 serving (4 ounces) equals 197 calories, 7 g fat (3 g saturated fat), 71 mg cholesterol, 74 mg sodium, 10 g carbohydrate, trace fiber, 23 g protein.

Originally published as Orange Pork Tenderloin in Taste of Home Meals in Minutes Calendar Annual 2001, p

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Orange Pork Tenderloin

Orange Pork Tenderloin

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Reviewed on Jan. 10, 2013 by mconnell1404

I made a double bath of this recipe. While the flavoring was great, next time I will not double the cayenne pepper as it was a bit to spicy for my two younger boys. Everyone loved it. Will definitely make again!!!

Reviewed on Oct. 31, 2012 by Potroast911

I really liked this but my husband didn't, he declared it to sweet. A wonderful recipe but I will not be making it again.

Reviewed on Oct. 13, 2009 by tsummer99

Made this using pork steaks instead of the tenderloin. This type of cut created an abundance of pan drippings. I was unsure how much to add to the sauce mixture so I used a 1/3 - 2/3 mixture ratio with the pan drippings and the orange juice. We had expected a bitter flavor from the orange sauce but we were surprised by the sweetness. We LOVED it! Will be making it again!