Easy Pork Tenderloin with Orange Sauce

A serving of sliced pork tenderloin with orange sauce on a plate with mashed potatoes and asparagus.

5 from 1 vote

Easy Pork Tenderloin with Orange Sauce

Whether you're craving something a little different for dinner or looking for a main dish with big flavor, this pork tenderloin recipe is a keeper. And that orange sauce? You’ll want to drizzle it over everything: rice, potatoes, even roasted veggies.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American

Servings:

Calories: 449kcal

Author: Melinda O'Malley Keckler

Ingredients

2 tablespoons butter
2 lb pork tenderloin
1 cup chopped onion one medium onion
1 tablespoon orange zest after zesting, slice the orange for garnish
2 cups orange juice
2 cups chicken broth
2 tablespoons sugar
1 teaspoon salt
2 bay leaves
3 tablespoons corn starch
3 tablespoons water

Instructions

Brown the Pork Tenderloins

Place a large skillet with a lid or 2-4 quart saucepan on the stove and melt the butter over medium-high heat. Add the pork tenderloin and brown on all sides. Remove the pork, place it on a plate and cover with foil to keep warm.
2 lb pork tenderloin, 2 tablespoons butter
To the same pan, add the chopped onions and cook until the onions are softened and caramelized, about 5 minutes.
1 cup chopped onion
While the onions are cooking, zest the orange, then slice it into thin portions. The sliced orange will be used for garnish. Set the orange slices aside until the pork is done cooking.
Return the pork to the skillet or pan and add the remaining ingredients except the cornstarch and water.
1 tablespoon orange zest, 2 cups orange juice, 2 cups chicken broth, 2 tablespoons sugar, 1 teaspoon salt, 2 bay leaves
Bring the liquid in the pan to a boil, reduce the heat, cover and simmer for one hour.
While the pork tenderloins are simmering in the liquid, blend the cornstarch and water in a small bowl to create a thin liquid. Set aside.
3 tablespoons corn starch, 3 tablespoons water

Make the Orange Sauce

After one hour, remove the tenderloins and place them on a serving plate and cover them with foil to keep warm.
Boost the heat to medium-high. Remove the bay leaves from the liquid in the pan.
Add the blended cornstarch and water and whisk until thickened, about 2 minutes.

Slice and Serve

Slice the pork tenderloins and place on a serving plate with a few spoonfuls of the orange sauce on top and garnish with sliced oranges.
Serve the remaining orange sauce warm as you would serve gravy. The sauce is delicious over rice, mashed potatoes or pasta.
As an optional, additional garnish, sprinkle a little dried parsley on top of the pork loin before serving.

Notes

If time permits and you have plenty of oranges on hand, 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.

Nutrition