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Orange Pork Tenderloin Recipe

Orange Pork Tenderloin Recipe

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: 20 min. YIELD:3-4 servings


  • 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


  • 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 20-25 minutes or until meat is no longer pink, 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.

Nutritional Facts

4 ounce-weight: 197 calories, 7g fat (3g saturated fat), 71mg cholesterol, 74mg sodium, 10g carbohydrate (7g sugars, 0g fiber), 23g protein .

Reviews for Orange Pork Tenderloin

Sort By :
ReneeMurby 243262
Reviewed Feb. 5, 2016

"Simple, delicious, and fast. Great recipe!"

carol_ds 37510
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."

mconnell1404 57007
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!!!"

Potroast911 57005
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."

tsummer99 74534
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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Wine Pairings

Light-Bodied Red Wine

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