Easy Pork Tenderloin with Orange Sauce is a citrusy twist on a classic Sunday dinner. The boneless pork tenderloin simmers low and slow in a scratch-made sauce with orange juice, a savory herb and caramelized onions. It's easy enough for a weeknight but special enough for guests. Serve with Yukon Gold Mashed Potatoes for a wonderful menu combination.
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⭐ Why Melinda Loves Easy Pork Tenderloin with Orange Sauce
The sweet citrus is tangy and savory with the tender, boneless pork tenderloin. The orange sauce makes the most delicious gravy!
No oven required, everything simmers in one pan on the stove.
It's an easy recipe you can even make ahead, keep warm and serve to guests with no last-minute hassle.
Note: Some of the links in this recipe post are Amazon affiliate links, which means I make a small commission from Amazon if you link to and purchase the item. The affiliate process never affects your cost and I only link to products that I use and highly recommend.
🍊Ingredients to Have on Hand
Pork Tenderloin: This is a tender, long and lean cut of pork. Pork tenderloin is smaller than pork loin making it quicker to cook. One tenderloin usually weighs about 1 pound and serves 2 to 3 people, plan to use 2 tenderloins for this recipe. If your family enjoys pork, make Pork Chops and Sauerkraut next time!
Orange Juice: Use your favorite brand of store-bought orange juice from the bottle or carton. You'll add the zest from one orange and use slices of the orange as a garnish, so this recipe is full of citrus flavor. If you have plentiful oranges on hand, be sure to try my Orange Rolls recipe, it's a great way to enjoy freshly baked cinnamon rolls! And for the holidays, make Orange-Spiced Sweet Potato Casserole.
Chicken Broth: I like to use (affiliate link) Better Than Bouillon to make chicken broth. I'm a big fan of this product and use it in all of my recipes that call for broth. Try my Better Than Bouillon Gravy Recipe next time you serve roast chicken or pot roast, it's delicious and can be made ahead.
Bay Leaves: Dried (affiliate link) bay leaves are an herb that you'll find in the spice rack. They add a woodsy, spicy, savory flavor to stews, sauces and gravies. Just be sure to remove them before serving your sauce!
Scroll to the recipe card below for a full list of ingredients and measurements.
⭐Pro Tip
Bay leaves add a warm, savory note to sauces, gravies and slow-simmered dishes like this one. Just one or two bay leaves can make a big difference in flavor. But since I don't use them every day, I always peek at the "best by" date on the jar first. If it's been a while, I'll pick up (affiliate link) a fresh jar of bay leaves to make sure those flavors shine through.
♨️ Step-by-Step Instructions
Step 1: Place a large skillet or pan on the stove and melt the butter over medium-high heat. Add the pork tenderloins and brown each one on all sides.
Step 2: Remove the pork tenderloins and set them on a plate, cover to keep warm. Add the diced onions to the same pan used to cook the pork and cook until caramlized.
⭐Pro Tip
Use fresh-squeezed orange juice to make the orange sauce. The extra effort is well worth it. Plan to use 8-10 oranges to squeeze 2 cups of orange juice.
Step 3: Return the pork tenderloins to the skillet or pan and add all of the remaining ingredients except the cornstarch and water. Bring the liquid to a boil, reduce the heat, cover and simmer for one hour.
Step 4: Remove the pork tenderloins from the liquid, slice each one into serving portions. Cover and keep warm on a serving plate.
Step 5: Boost the heat to medium-high and add the blended cornstarch and water and whisk until thickened, about 2 minutes.
Step 6: Add a few spoonfuls of the orange sauce on top of the sliced tenderloins and garnish with orange slices. Serve the remaining orange sauce as you would serve gravy.
💭 Recipe FAQs
Yes, an hour or two ahead of time is ideal. I recommend keeping the cooked and sliced pork tenderloin covered with foil on low heat in the oven and the sauce on low heat on the stove.
Yes, that's the easiest way. If you have the time, fresh-squeezed juice is wonderful, but store-bought juice in the bottle or carton is what I usually use.
For sure! Let the orange sauce cool, then place it in a freezer-safe, air-tight container. Plan to defrost and enjoy it within 4-6 months. (Scroll down for details in "Leftovers and Storage.")
🥘 What to Serve with Pork Tenderloin with Orange Sauce
Serving this for guests or just feel like an impressive way to start the meal? Make Shrimp Cocktail Cups as an appetizer.
Oven-roasted veggies are the perfect partner for tender pork tenderloins and Pan-Roasted Asparagus is especially delicious. But even a side salad like Mixed Bean Salad, which can be made ahead, is wonderful!
Quick Pickled Cucumbers add a refreshing and tangy flavor as a side dish.
Don't forget dessert! Make Tiramisu Cake in the morning - or the day before - and you'll have the ultimate, sweet wrap-up to a fantastic menu.
🥣 Leftovers and Storage
Refrigerator: Leftover sliced pork tenderloins can be stored in an airtight container in the fridge for 3-5 days. Reheat the pork and the orange sauce over low heat on the stove or in the microwave. It helps to add a splash of water to loosen the sauce as it reheats.
Freezer: It's best to freeze the orange sauce and the pork tenderloin together since the sauce helps keep the pork moist. Plan to defrost and enjoy within 4-6 months. To reheat, place the frozen pork and orange sauce in the fridge to defrost for one day, then warm over medium-low heat on the stove. Add a few teaspoons of water to the pan to help create steam as the food heats.
🍽 Other Tasty Dinner Recipes
Easy Pork Tenderloin with Orange Sauce is a family-favorite meal that I've been making for more than 20 years. Here are more recipes that I make on repeat!
If you make Easy Pork Tenderloin with Orange Sauce I'd love to hear how it turns out. Please leave a 🌟🌟🌟🌟🌟 star rating and a comment below. I'm looking forward to hearing from you!
Recipe
Melinda O'Malley Keckler says
(From Melinda) My family loves this recipe and I almost always serve it with fluffy mashed potatoes. The orange sauce is a delicious and unique gravy. I can't wait to hear what you think!