Orange Pork Tenderloin Recipes

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ORANGE PORK TENDERLOIN

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.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 3-4 servings.

Number Of Ingredients 7



Orange Pork Tenderloin image

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.

Nutrition Facts : Calories 197 calories, Fat 7g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 74mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 23g protein.

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

ORANGE MARINATED PORK TENDERLOIN

This is sooo simple and the flavor is wonderful! My husbands uncle gave us this recipe years ago, it is a staple in our home! Great with pasta or rice!

Provided by JUDY MALLORY

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h30m

Yield 4

Number Of Ingredients 6



Orange Marinated Pork Tenderloin image

Steps:

  • Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
  • Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
  • Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 8.9 g, Cholesterol 72.6 mg, Fat 4.1 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 1.4 g, Sodium 1260.5 mg, Sugar 5.6 g

1 cup orange juice
⅓ cup soy sauce
2 tablespoons chopped fresh rosemary
3 teaspoons minced garlic
2 (3/4 pound) whole pork tenderloins
salt and freshly ground black pepper to taste

PORK TENDERLOIN WITH ORANGE SALAD

Provided by Food Network Kitchen

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 0



Pork Tenderloin with Orange Salad image

Steps:

  • Preheat a grill to medium-high on one side and lightly oil the grate. Combine 1 teaspoon smoked paprika, 2 teaspoons kosher salt, 1/2 teaspoon ground cumin, and pepper to taste; rub all over two 1-pound pork tenderloins (silver skin trimmed). Grill over direct heat until golden brown, 5 minutes per side, then move to the cooler part of the grill; cover and cook 8 more minutes, or until the meat reaches 145 for medium doneness. Let rest 5 minutes. To make the salad, toss 2 segmented oranges, 1/2 thinly sliced red onion, 1/4 cup parsley, 2 tablespoons each olive oil and sherry vinegar, and salt and pepper to taste. Slice the pork into thin medallions and top with the orange salad.

Nutrition Facts : Calories 237 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 74 milligrams, Sodium 928 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 24 grams, Sugar 7 grams

PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE

A lovely pork tenderloin with a hint of orange. Great for a fall night! You can use brown sugar in place of the honey if you prefer.

Provided by Love2cook2

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h35m

Yield 4

Number Of Ingredients 9



Pork Tenderloin with Orange Marmalade Glaze image

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.

Nutrition Facts : Calories 315.6 calories, Carbohydrate 48.3 g, Cholesterol 63.2 mg, Fat 4.4 g, Fiber 0.7 g, Protein 22.1 g, SaturatedFat 1.5 g, Sodium 283.8 mg, Sugar 45.5 g

1 tablespoon soy sauce
1 (6 ounce) can frozen orange juice concentrate, thawed
¼ cup orange marmalade
3 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon minced garlic
1 (1 pound) pork tenderloin
1 teaspoon cornstarch
2 teaspoons water

FIERY ORANGE-GLAZED PORK TENDERLOIN

Red pepper and orange blend in this recipe to give ordinary pork tenderloins a flavor tango.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 3

Number Of Ingredients 5



Fiery Orange-Glazed Pork Tenderloin image

Steps:

  • Heat oven to 400° F. Sprinkle pork with seasoned salt and pepper. On rack in shallow pan, place pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
  • Bake uncovered 18 minutes.
  • Meanwhile, in small bowl, mix orange marmalade and pepper flakes. Reserve half the marmalade mixture. Brush or spoon remaining marmalade mixture over pork.
  • Bake uncovered 15 to 20 minutes longer or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160° F.
  • Cut pork into 1/2-inch slices. Serve with reserved marmalade mixture.

Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 18 g, TransFat 0 g

1 pork tenderloin (about 3/4 lb)
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/3 cup orange marmalade
1/2 teaspoon crushed red pepper flakes

SPICY STOVE TOP ORANGE PORK TENDERLOIN

I hate heating up the oven if I don't have to, but love a juicy, tasty pork tenderloin. This stovetop method gave us a succulent tenderloin with a LOT of taste and not a lot of work or preparation. I came up with this recipe in order to avoid using the oven in heating up the kitchen and found a simple, enjoyable meal. Hope you enjoy this as much as we did !

Provided by cfletcher

Categories     Pork

Time 40m

Yield 1 tenderloin, 2 serving(s)

Number Of Ingredients 12



Spicy Stove Top Orange Pork Tenderloin image

Steps:

  • Prepare the pork tenderloin by removing the white membrane.
  • Heat the frying pan to medium and add the olive oil.
  • Mix all of the remaining ingredients together in a small dish.
  • Add salt and pepper to the tenderloin.
  • When the frying pay is hot, add the tenderloin and brown on each side, approximately 5 minutes each side.
  • Remove the tenderloin from the pan.
  • Add the sauce to the pan and stir to mix.
  • Reduce the heat slightly.
  • Return the tenderloin to the pan and cook covered for approximately 15 minutes or until no longer pink inside, turning occasionally. You might have to add a bit of white wine to thin the sauce a bit.
  • Let the pork rest for approximately 10 minutes.
  • Slice the pork horizontally and pour the juices over the meat.

Nutrition Facts : Calories 548.2, Fat 28.1, SaturatedFat 6.5, Cholesterol 149.7, Sodium 1135, Carbohydrate 24.2, Fiber 0.9, Sugar 19.4, Protein 49.3

1 lb pork tenderloin
3 tablespoons orange marmalade
2 tablespoons soya sauce
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes
1 teaspoon apple cider vinegar
1 teaspoon rice vinegar
1 tablespoon garlic powder
2 tablespoons olive oil
white wine
salt
pepper

PORK TENDERLOIN WITH APPLE AND ORANGE SALAD

Pork and fruit is a classic combination, nearly as old as time, and this recipe is no exception. Here, we've quickly allowed lean pork tenderloin to mingle with a sweet mustardy marinade before getting roasted and sliced and served with a hearty fall salad loaded with sweet oranges and tart apples.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Pork Tenderloin with Apple and Orange Salad image

Steps:

  • Preheat the oven to 425˚ F. Season the pork all over with salt and pepper. Combine the mustard, maple syrup, sage, 2 tablespoons lemon juice and 1 tablespoon olive oil. Rub all over the pork and set aside to marinate while you prepare the salad.
  • Meanwhile, with a sharp paring knife, remove the peel and pith from the oranges. Working over a large bowl, cut along the membranes to remove the segments. Squeeze the membranes to release any remaining juice into the bowl. Add the apple, radicchio, parsley, walnuts and remaining 1 tablespoon each olive oil and lemon juice to the bowl. Season with salt and pepper and toss to combine.
  • Line a rimmed baking sheet with nonstick foil. Add the pork to the pan and drizzle with any remaining marinade. Roast until a thermometer inserted into the center of the pork registers 135˚ F, 15 to 20 minutes. Switch the oven to broil and broil until the marinade is browned, about 2 minutes. Transfer the pork to a cutting board and let rest 5 minutes.
  • Slice the pork and serve with the apple and orange salad.

Nutrition Facts : Calories 460, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 111 milligrams, Sodium 683 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 42 grams, Sugar 18 grams

1 large or 2 small pork tenderloins (about 1 3/4 pounds total)
Kosher salt and freshly ground pepper
1/4 cup grainy mustard
2 tablespoons pure maple syrup
1 tablespoon finely chopped fresh sage
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 navel oranges
1 tart apple, thinly sliced
1/2 head radicchio, thinly sliced
1/2 cup chopped fresh parsley
1/3 cup toasted walnuts, roughly chopped

ORANGE PORK TENDERLOIN MARINADE

Make and share this Orange Pork Tenderloin Marinade recipe from Food.com.

Provided by internetnut

Categories     Low Protein

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 6



Orange Pork Tenderloin Marinade image

Steps:

  • Mix together and marinade at least 8 hours, preferably overnight.
  • This is good for about 2 lbs. of pork tenderloins.

Nutrition Facts : Calories 106, Fat 0.6, SaturatedFat 0.1, Sodium 1459.2, Carbohydrate 23.4, Fiber 0.8, Sugar 19.3, Protein 3.8

2 cups orange juice
1/2 cup soy sauce, dark
2 tablespoons garlic, crushed
1/4 cup Dijon mustard
1/4 cup honey
1/2 teaspoon cayenne pepper

GINGER-ORANGE PORK TENDERLOIN

A fast-to-fix mix marinates grilled pork tenderloin in this simple yet special entree from Lynn Roth of Ypsilanti, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 6



Ginger-Orange Pork Tenderloin image

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.

Nutrition Facts : Calories 243 calories, Fat 6g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 851mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

1/3 cup orange juice
1/3 cup reduced-sodium soy sauce
4 teaspoons brown sugar
3/4 teaspoon ground ginger
2 garlic cloves, minced
1 pork tenderloin (3/4 pound)

PORK TENDERLOIN WITH ORANGE

Provided by Pierre Franey

Categories     dinner, weekday, sauces and gravies, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11



Pork Tenderloin With Orange image

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.

Nutrition Facts : @context http, Calories 397, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 5 grams, Sodium 933 milligrams, Sugar 10 grams, TransFat 0 grams

2 pork tenderloins, about 1 pound each
Salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
1/2 cup finely chopped onions
2 cups orange sections with membrane removed
1/4 cup port wine
1/4 cup red wine, like burgundy
1/2 cup fresh or canned chicken broth
2 teaspoons tomato paste
1 tablespoon julienne orange zests
1 tablespoon butter

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