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Orange Pork Tenderloin Recipe
Orange Pork Tenderloin Recipe photo by Taste of Home

Orange Pork Tenderloin Recipe

Read Reviews (4)
5 4
Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:3-4 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 3-4 servings

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 King Arthur Unbleached All-Purpose Flour
  • 1-1/2 teaspoons sugar

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.

Directions

  1. 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.
  2. 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.
  3. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 3-4 servings.
Originally published as Orange Pork Tenderloin in Taste of Home Meals in Minutes Calendar Annual 2001, p

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.

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

Reviews for Orange Pork Tenderloin(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Nov. 10, 2013

This was easy to prepare and turned out very well; the whole family enjoyed it. I am always worried that pork will be dry and this was not, even the piece I tried without the sauce. I will definitely make it again.

MY REVIEW
Reviewed Jan. 10, 2013 Edited Oct. 15, 2013

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

MY REVIEW
Reviewed Oct. 31, 2012

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.

MY REVIEW
Reviewed Oct. 13, 2009

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!

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