Fresh Orange Pork Tenderloin is a quick and elegant dish you can make in about 35 minutes.
FRESH ORANGE PORK TENDERLOIN
Don here. Lois and I try to limit our trips to the market as a way to control the grocery budget. So when Lois or I find a good deal on something, we sometimes buy in bulk. Thanks to having a freezer, it makes it easier to keep the larger quantities. Not long ago Lois found a deal on pork tenderloin and bought several pounds. But remember, there’s only two of us in our household!
Rather than just tossing it into the freezer, I went searching for new recipes to use the tenderloin. Dorie Greenspan’s Around My French Table (affiliate link) was handy so I started paging through the index, looking for ways to cook pork tenderloin. I found her recipe for “fresh orange pork tenderloin.” I wrote the recipe title and page number on the freezer bag and put the tenderloin slices in, sealed it and tossed it into the freezer. When the age old question “What are we having for supper?”came, a rummage through the freezer yielded the bag of tenderloin slices and the reference to the recipe.
What You Need
For this recipe, you need an orange/lemon zester (affiliate link), a good pan, measuring spoons, knives and a cutting board. Whatever you buy, get the best you can afford.Print
Fresh Orange Pork Tenderloin
Tender, juicy pork tenders with fresh orange slices.
- Yield: 6 1x
- 4 large oranges (I used Valencias)
- 8 slices of pork tenderloin ½-inch thick
- 1 tablespoon unsalted butter
- 1 tablespoon canola oil
- Freshly ground pepper
- ½ medium onion chopped fine
- Seeds from 4 cardamom pods bruised with the flat side of a knife
- Using a zester remove the zest from two oranges and set aside.
- Peel the other two oranges, separate the sections and cut in half lengthwise.
- Set the orange sections aside.
- Squeeze the juice from the oranges where the zest was removed.
- Brown the tenderloin slices in the hot butter and oil over medium high heat. About 3 minutes on a side will do, but check to see they have a nice brown color.
- Season them with salt and freshly ground pepper to taste.
- When the pork has been browned on both sides, add the orange juice, zest, onion and cardamom seeds.
- Reduce the heat to low and cook covered for 10 minutes or so.
- Add the orange segments and simmer a few minutes more until the orange segments are hot.
- If you want to reduce the sauce, remove the pork and orange segments and keep warm while you cook the sauce down to the consistency you desire.
- Place the pork and orange segments on a warm platter and cover with the sauce.
- Place on the table and bask in the warmth of the compliments.
Recipe Nutrition Information
This recipe is GF, NF, SF, EF, CF (use sea salt)*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Nourish Your Body & Soul
I encourage you to care of yourself by eating satisfying, nourishing food that is good for your body and makes you feel healthy. Protect your spirit by living authentically, moving your body, and taking time to replenish and rest. I think you might also like these recipes & posts from Recipe Idea Shop:
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- It Ain’t Just The Diet (that’s making you hold onto those pounds)
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This post was first published on Recipe Idea Shop August 20, 2011 and updated May 31, 2021.