orange pork tenderloin


I love to combine pork with oranges. It enhances both flavors into a new symphony. This is my favorite way of cooking pork tenderloin. The orange juice adds a flavor that is both sweet and sour. You can cook rice in the sauce to give it the same orange flavor.

The center should retain a hint of pink, or the meat will be too dry to my liking.
I often carve the meat while still red and then quickly finish the slices in the sauce to make sure the meat remains juicy. That goes a lot faster and more evenly than waiting for the heat to reach the center of the roast.

Serve with scorzonera in b├ęchamel sauce for a nice flavor contrast.


This is what you need for 4+ servings:

  • 1.5 lbs. pork tenderloin
  • olive oil
  • 2 cups orange juice
  • S&P
Pic1: 2015-01-27 - still slightly pink


Pic2: 2015-01-27 served with rice & red beans
Pic3: 2015-01-30 not as pink after reheating, served with scorzonera