Orange Pork Tenderloin Recipe
- 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.
4 ounce-weight: 197 calories, 7g fat (3g saturated fat), 71mg cholesterol, 74mg sodium, 10g carbohydrate (7g sugars, trace fiber), 23g protein
Reviews for Orange Pork Tenderloin
"Simple, delicious, and fast. Great recipe!"
"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!"
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.