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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

Ingredients

  • 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

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 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, 0 fiber), 23g protein.

Reviews for Orange Pork Tenderloin

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MY REVIEW
ReneeMurby User ID: 7119369 243262
Reviewed Feb. 5, 2016

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

MY REVIEW
carol_ds User ID: 5398876 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."

MY REVIEW
mconnell1404 User ID: 7079701 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!!!"

MY REVIEW
Potroast911 User ID: 3101033 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."

MY REVIEW
tsummer99 User ID: 4495427 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.