Best Orange Pork Tenderloin Recipes

PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE

Steps:

• Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
• Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
• Remove the cover and allow the meat and juices to stand for 10 minutes.
• To serve, slice the meat and drizzle with pan juices.
• If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.

PAN-SEARED PORK TENDERLOIN WITH ROSEMARY BALSAMIC AND ORANGE SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.
• Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
• For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.
• Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.
• Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce.
• After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
• Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.
• Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.

ORANGE AND GINGER GRILLED PORK TENDERLOIN

Steps:

• To make the marinade: Combine the orange juice, vinegar, ginger, and orange zest in a small bowl.
• Put the pork tenderloins in a shallow pan and pour the marinade over them. Refrigerate for 4 to 6 hours.
• To make the Orange-Ginger Sauce: Melt the marmalade in a small pan. Add the ginger, soy sauce, cider vinegar, and mustard, stirring to combine; keep warm.
• Prepare the grill with a medium-hot fire.To gauge the heat, hold your hand palm down about 4 inches above the grill. If you can hold it there for only 5-6 seconds it means you have a medium hot fire.
• Remove the meat from the marinade and season it with salt and pepper. Grill, turning at least once, until an instant-read thermometer inserted in the center of the meat reads 150F, 15 to 20 minutes. Brush with some of the Orange-Ginger Sauce during the last 5 minutes of cooking. Allow the meat to rest on a cutting board tented with aluminum foil for a few minutes before slicing. Slice the meat 1/2 inch thick on the diagonal. Pass the remaining sauce at the table.

ORANGE PORK TENDERLOIN

Steps:

• 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.

GINGER-ORANGE PORK TENDERLOIN

Steps:

• In a bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 8 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, uncovered, over medium heat for 15 minutes on each side or until a thermometer reads 160°, basting frequently with reserved marinade.

MARINATED GRILLED PORK TENDERLOIN WITH SPICY ORANGE VINAIGRETTE AND BLACK BEANS AND RICE

Steps:

• Place the soaked beans in a large saucepan, cover with water, add the ham hock and beer. Cook over medium-high heat until tender, about 11/2 hours. Drain. Heat the olive oil in a large saucepan over medium heat until almost smoking. Add the onions and cook until soft. Add the rice and cook, stirring until it is coated with the oil, about 2 minutes. Add the water and 1 tablespoon salt, stir, and bring to a boil. Lower the heat and simmer until the water is absorbed and the rice is tender. Place the basil, pine nuts and garlic in a food processor and process until smooth. Slowly add the oil to make a smooth paste. Combine the cooked rice and beans in a large saucepan and cover with water, cook over medium heat until almost dry. Add the pesto and stir to incorporate. Stir in the cheese, parsley and season with salt and pepper to taste.
• Heat orange juice in a medium saucepan and reduce to 1/4 cup. Let cool slightly. Combine the orange syrup, vinegar, mustard and ancho chile powder in a blender and blend 30 seconds. With the motor running slowly add the oil until the dressing emulsifies. Season to taste with salt and pepper.
• Combine all ingredients in a blender and blend until smooth. Reserve 1/2 cup of the marinade, pour the remaining marinade into a large baking dish, add the tenderloin and turn to coat. Cover and refrigerate for 4 hours. Preheat grill pan until almost smoking. Remove pork from marinade and grill for 10 to 12 minutes basting with the reserved marinade. Let rest 10 minutes before slicing.
• Spoon rice and beans onto a large platter, top with sliced pork and drizzle with Spicy Orange Vinaigrette.

GARLIC AND ROSEMARY PORK TENDERLOIN WITH AN ORANGE JUICE REDUCTION, SWEET POTATO PUREE AND STEAMED ASPARAGUS WITH JULIENNE ROASTED RED PEPPER

Steps:

• Season the pork tenderloin on both sides with rosemary, tarragon, salt and pepper. In a large pan, add chicken stock, garlic, oil, salt and pepper. Allow the stock to simmer over medium heat. Cut the seasoned, raw pork into medallions and then place them into the simmering stock. Cook the meat until the medallions are medium rare. Remove from the pan.
• In the final presentation, place the potato puree in the middle of the plate with the asparagus above it. Lay the pork against the puree and the orange juice sauce below the pork. Garnish with the red pepper strips.
• Place the pumpkin pie filling and sweet potatoes into a food processor. Add honey, tarragon, and salt and pepper to the food processor and blend into the potato mixture.
• In a large pot, bring just enough water to cover the asparagus to a boil. Add the asparagus to boiling water and blanch the stalks until they are al dente. Heat a medium saute pan and melt 2 tablespoons of butter in the pan. Add the blanched asparagus to the pan and saute with shallots and garlic. Cook until the asparagus spears are tender.
• Pour the entire can of frozen orange juice into a medium saucepan and heat the juice over medium heat. Reduce the liquid by 1/2. Add freshly chopped tarragon to the orange juice reduction and stir well.
• Over an open flame, roast the entire red pepper until the skin blackens. Once the entire pepper is blackened, wrap it in plastic wrap. Allow it to stand in the wrap for approximately 10 minutes. Remove the pepper from the wrap and wipe away the black skin. Julienne the pepper and use, as garnish, on the plate.

MAPLE-ORANGE PORK TENDERLOIN

Steps:

• In a bowl, combine the first nine ingredients. Pour 2/3 cup into a separate bowl. Add pork; turn to coat. Cover and refrigerate for 1 hour. Set aside remaining maple mixture until serving., Drain and discard marinade. Place pork in a roasting pan lined with heavy-duty foil. Bake, uncovered, at 375° for 30-40 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Drizzle with reserved maple mixture.

GRILLED PORK TENDERLOIN à LA RODRIGUEZ WITH GUAVA GLAZE AND ORANGE HABANERO

Steps:

• Make the glaze:
• Whisk the ingredients together and season to taste with salt and pepper. (The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before using.)
• Make the mojo:
• Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes; do not brown. Add the orange juice, lime juice, and habanero and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season to taste with salt and pepper. (The mojo can be made a few hours in advance and set aside at room temperature.)
• Make the pork:
• 1. Heat your grill to high. Set aside a few tablespoons of glaze for brushing the cooked pork.
• 2. Brush the pork with the oil and sprinkle with salt and pepper. Grill, brushing often with the glaze, until just cooked through, 4 to 5 minutes per side.
• 3. Remove the pork from the grill, brush with the reserved glaze, and let rest for 10 minutes. Cut into 1/2-inch-thick slices and arrange on a serving platter. Drizzle with mojo and serve immediately.

GRILLED PORK TENDERLOIN WITH GUAVA GLAZE AND ORANGE-HABANERO MOJO

Steps:

• Heat grill to high. Brush pork with oil and season with salt, pepper, and cumin, to taste. Grill for 3 to 4 minutes. Turn the tenderloins over and brush with guava glaze and cook another 4 to 5 minutes, brushing with the glaze every few minutes. Remove from the grill, brush with more of the glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices and drizzle with the Orange-Habanero Mojo. Garnish with mint sprigs.
• Whisk together ingredients in a small bowl and season with salt and pepper, to taste.;
• In a saucepan, combine citrus juices, onion, garlic, habanero, and cumin. Cook over medium heat until reduced by 1/2 and season with salt and pepper, to taste. Strain.

ORANGE-GLAZED, PORK TENDERLOIN WITH ITALIAN SEASONING

Steps:

• Dissolve salt and sugar in 1 quart of water in a bowl. Add meat and let stand 45 minutes. Rinse, then pat dry.
• Meanwhile, in a small pan, reduce orange concentrate by half over low heat. Stir in garlic and Italian seasoning. Brush pork with glaze and set aside.
• Either build a charcoal fire in half the grill or turn gas grill burners on high for 10 minutes. Lubricate hot grill rack with an oil-soaked rag using tongs.
• Place tenderloins on hot grill rack and close lid; grill until well-seared, about 7 minutes. Turn meat and close lid; grill until well-seared on second side, about 6 minutes longer. Turn off gas grill (or move meat to the charcoal grill's cooler side) and let tenderloins sit in covered until the internal temperature reaches 145 degrees (63 degrees C) on a meat thermometer, about 5 minutes longer.

THAI-SPICED PORK TENDERLOIN WITH ORANGE CURRY SAUCE

Steps:

• Make sauce:
• Combine orange juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeño, ground cumin and Thai red curry base in heavy medium saucepan over medium-high heat. Boil mixture until carrot is very tender and liquid is reduced by half, stirring occasionally, about 12 minutes. Puree sauce in blender or processor in batches until smooth. Strain sauce and return to same saucepan. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Make pork:
• Stir molasses, soy sauce, curry base and ginger in large glass baking dish. Add pork tenderloin and turn to coat. Cover and refrigerate at least 1 hour and up to 4 hours.
• Preheat oven to 350°F. Remove pork from marinade; discard marinade. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and cook until golden brown, about 3 minutes per side. Transfer skillet to oven and cook pork until thermometer inserted into thickest part registers 160°F, about 25 minutes. Transfer pork to platter. Tent with foil to keep warm.
• Bring sauce to simmer. Remove from heat. Gradually add 6 tablespoons butter, whisking just until melted. Season to taste with salt and pepper.
• Cut pork into 1-inch-thick slices. Serve with sauce.

PORK TENDERLOIN WITH CRANBERRY-ORANGE RELISH

Steps:

• To make relish, pulse cranberries in food processor until finely chopped. Combine with next seven ingredients. Reserve 1/2 cup relish for grilling; cover and refrigerate the rest., Brush tenderloins with olive oil; sprinkle with salt and pepper. Grill, covered, over direct heat 12-15 minutes, turning occasionally and spooning with reserved relish, until thermometer reads 145°. Let stand 10-15 minutes. Discard used relish. Slice meat; serve with refrigerated relish.

PORK TENDERLOIN WITH ORANGE-BALSAMIC GLAZE

Steps:

• Preheat oven to 425°F Line a baking pan with parchment paper.
• In a hot non-stick grill pan or skillet sprayed with vegetable spray, sear the tenderloin for about 2 minutes per side or just until browned. Place in the prepared baking pan.
• To make the glaze, combine the 8 ingredients listed for the glaze until smooth. Spoon 1/4 cup of the glaze over the tenderloins and bake for about 20 minutes or until the internal temperature reaches 145 F for medium.
• Reheat the remaining glaze. Slice the tenderloin and serve with the glaze. Garnish with chopped parsley and diced apricots.

CRANBERRY ORANGE ROAST PORK TENDERLOIN

Steps:

• Rub salt onto pork tenderloin and place in bottom of crock pot. (You may lightly brown it in a small amount of oil, if you wish.).
• In a medium bowl, place onion, celery, cranberry sauce, orange juice, dry mustard, cinnamon, lemon juice, honey, brown sugar and chili sauce. Stir and pour over pork tenderloin.
• Turn crock pot on high for first hour and then allow to cook an additional 2 to 3 hours. Lift lid and quickly place orange slices over pork without stirring. Cook an additional hour.
• In a small bowl mix cornstarch and cold water. Add last 10 minutes of cooking time for thickening purposes.
• Serve over cooked rice and enjoy!

PORK TENDERLOIN WITH ORANGE MARMALADE

Steps:

• Combine the mustard, garlic, rosemary, and black pepper in a small bowl; stir well, and set aside.
• Slice the tenderloins lengthwise to, but not through the center, leaving one long side connected. Spread the mustard mixture evenly into the opening of each tenderloin. Fold the top sides over the mustard mixture, and tie securely with string at 2 inch intervals.
• Place the tenderloins, seam side down, on a lightly greased rack in a roasting pan. Brush each with 1 tbsp marmalade. Add water to the pan. Bake uncovered, at 400 degrees for 35 minutes or until a meat thermometer inserted in the thickest part of the tenderloins registers 160 degrees. (medium).
• Combine the remaining 2 tbsp marmalade and chicken broth in a small saucepan. Bring to a boil; reduce heat and simmer; uncovered for 2 to 3 minutes or until thickened.
• To serve, slice the tenderloins, and arrange on a serving platter. Spoon the marmalade mixture over the slices.

PORK TENDERLOIN WITH FIG-ORANGE GLAZE

Steps:

• In a small bowl, combine the first seven ingredients; rub over pork. Cover and refrigerate for at least 2 hours., For glaze, in a large saucepan, combine the broth, brown sugar, molasses, vinegar and seasonings. Stir in orange and figs. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 15-18 minutes or until figs are tender. Stir in water; cool slightly. Transfer to a blender; cover and process until smooth., In a large nonstick skillet, brown pork in oil on all sides. Spread with half of fig-orange glaze. Place pork on a rack in a shallow roasting pan lined with foil., Bake at 350° for 20-25 minutes or until a thermometer reads 145°, basting occasionally with remaining glaze. Let meat stand for 5 minutes before slicing.

PORK TENDERLOIN WITH ORANGE SAUCE

Steps:

• Combine flour, salt, pepper, paprika and allspice.
• Coat rounds of tenderloin.
• Heat oil in a heavy skillet and brown pork well.
• Add stock, cover and simmer for 30 minutes.
• Combine remaining ingredients in a small pan.
• Heat, but do not boil.
• Serve drained pork over white, or, better yet, wild rice.
• Pour sauce over all and serve.
• Garnish with parsley and orange slices.

ORANGE-GINGER BROILED PORK TENDERLOIN

Steps:

• In a glass bowl, mix the soy sauce, olive oil, orange juice, garlic, ginger and black pepper. Pour into a gallon-size plastic zip-lock bag.
• Place the tenderloins in the bag, push out any air before sealing, mush around until meat is well-coated in marinade, and allow to marinate in the fridge for 2-8 hours.
• Preheat the broiler on high, place the pork in a broiler pan and broil 2-4 inches away from the heat source for 15 minutes, turning once halfway through cooking.
• Remove from oven and tent with foil, allowing to rest for 5 minutes for juices to redistribute.

PORK TENDERLOIN WITH ORANGE

Steps:

• Trim each tenderloin to remove excess fat. Cut each tenderloin into 4 equal rounds.
• With a mallet or meat pounder, pound each pork round to about 1/4 inch thick. Sprinkle with salt and pepper.
• In a skillet large enough to hold the pieces of pork in one layer, heat the oil over medium high heat. Saute pork for about 2 minutes on each side. Do not overcook. Remove from the pan and keep warm on a platter.
• In the same skillet, add the onions and cook until wilted. Drain the fat and add the port and wine. Bring to a boil. Stir and scrape to dissolve the brown particles that cling to the bottom of the pan. Add the chicken broth and the tomato paste. Stir to blend; reduce by half.
• Add the orange sections and zests, bring to a simmer and swirl in the butter. Add any juices that may have accumulated around the pork slices. Blend well. Pour the sauce over the pork and serve hot.