Orange Pork Tenderloin

Name: Orange Pork Tenderloin
Prep time: 15 min
Cook time: 20 min
Total time: 35 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

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.

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

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.

Nutrition Facts

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

Originally published as Orange Pork Tenderloin in 2001 Taste of Home Calendar

Reviews

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Average Rating:

ReneeMurby

Feb 5, 2016

Simple, delicious, and fast. Great recipe!
carol_ds

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

Jan 10, 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

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

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!