- 8 slices lean pork tenderloin cutlets, 1/4 inch thick
- 2 teaspoons vegetable oil
- Freshly ground black pepper, to taste
- 1/4 teaspoon garlic powder
- 2 tablespoons Worcestershire sauce
- 4 tablespoons orange juice concentrate
- 4 green onions, sliced
- Heat oil in a heavy nonstick skillet. Brown pork on both sides; sprinkle with pepper and garlic powder. Continue cooking pork while combing Worcestershire sauce and orange juice concentrate. Pour sauce over meat; add green onions and cook over low heat until sauce is thick and glazed. Serve with fresh orange slices if desired. Yield: 4 servings.
Originally published as Orange Glazed Pork Tenderloins in Country Woman January/February 1990, p37
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Orange Glazed Pork Tenderloins
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Reviewed Feb. 11, 2011
"I put in fresh garlic and a little more juice, reduced it and served with rice. Yum"
Reviewed Dec. 6, 2009
"Quick, easy, very tasty."