- 1 pound pork tenderloin, sliced
- 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
- 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 20-25 minutes or until meat is no longer pink, 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Orange Pork Tenderloin
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"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."
"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!!!"
"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."
"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!"