Pork tenderloin with orange
- Gluten Free
- Lactose Free
- Energy Kcal 440
- Carbohydrates g 5.3
- of which sugars g 5.2
- Protein g 52.9
- Fats g 23
- of which saturated fat g 6.43
- Fiber g 1.7
- Cholesterol mg 153
- Sodium mg 363
- Difficulty: Average
- Prep time: 20 min
- Cook time: 1 h 10 min
- Serving: 4
- Cost: Average
PRESENTATION
Pork tenderloin with orange glaze—oh, it's so good. Seriously. This amazing Italian dish really shines with just a few special touches. It's slow-roasted to get a tender inside and a golden, almost crispy crust. And that's where the magic happens. Italy has this knack for turning simple ingredients into something, well, elegant.
What makes this dish really special, though, is Kampot pepper. You know, its floral notes and strong spiciness really bring the roast to life—way, way better. The orange glaze adds this sweet and tangy vibe. It's like every bite of baked pork tenderloin is just bursting with flavor. Fresh and exciting. The citrus marinade seeps right in—making each slice juicy and so, so flavorful.
Picture this at a special table in northern Italy. Maybe with a hint of rosemary—because why not?—for extra aroma. Guests often have no idea what's in the sauce, and you know what, the pork tenderloin just drinks up those moist, rich flavors from the orange glaze and that secret Kampot pepper. Which is great.
Here's the thing: the contrast between the savory meat and the sweet-and-sour orange sauce works beautifully. In some Italian regions, they use local oranges from Sicily or add a splash of honey. It's all about that depth, keeping things light and tender. People keep coming back for seconds. They really do. Trying to figure out how those flavors meld so well. The sauce has this shine and tangy kick—elevating the baked pork tenderloin—making it feel fancy but not at all fussy.
Want to impress at dinner? This orange-spiced pork is the way to go. Seriously. It's a perfect showcase of Italian flavors and will have everyone guessing your secret ingredient. Pair it with a crisp salad or roasted veggies, and you've got a complete meal that's both delicious and memorable. Perfect for a family gathering or special occasion. It's got the best of Italian tradition with a modern twist, no question.
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- INGREDIENTS
- Pork 2.2 lbs (1 kg) - fillet
- Yellow onions 3.5 oz (100 g)
- Celery 2.1 oz (60 g)
- Carrots 3.5 oz (100 g)
- Rosemary 4 sprigs
- Thyme 4 sprigs
- Orange juice 1
- Garlic 1 clove
- Kampot peppers to taste
- Fine salt 1 ½ tsp (10 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Vegetable broth 0.7 cup (150 g)
How to prepare Pork tenderloin with orange
To make the orange pork tenderloin, prepare the Vegetable broth. Then move on to the vegetables that will be used to flavor the roast: wash and peel the celery and carrot, peel the onion, and then proceed to cut the vegetables into coarse pieces (1-2-3).
Squeeze the juice of an orange 4 and set it aside. Now focus on the meat: first, place the pork tenderloin on a cutting board and remove excess fat and tendons (the translucent white part). Then create the netting with kitchen twine (5-6), to perform this operation best, follow our cooking school guide:How to tie a roast.
Insert the rosemary and thyme sprigs between the twine knots 7, then salt and massage the meat with crushed Kampot pepper (you can also use ground black pepper instead) 8. Take a pot or a high-sided pan suitable for oven cooking, heat the olive oil with the peeled garlic clove 9
place the meat in the pan 10 and sear it on all sides over high heat to create a crust on the surface. Deglaze with the orange juice 11, then add the peppercorns 12
proceed by adding all the vegetables: the celery 13, the onions 14, and the carrots 15.
Lastly, add the vegetable broth 16. At this point, turn off the heat and continue cooking in a preheated static oven at 392°F (200°C) for 1 hour. Once cooked 17, remove the tenderloin from the pot (keeping the cooking juices aside) 18
remove the netting created with the twine 19 and cut it into slices 20. In a high-sided container, pour the cooking juices with the vegetables and, using an immersion blender, reduce everything to a smooth sauce 21, if it turns out too liquid, thicken it on the stove, otherwise, you can thin it with some broth until you reach the desired consistency.
Distribute part of the sauce on a serving dish 22, place the sliced roast (if you prefer, you can leave part of it whole) and season it with more sauce 23. You can garnish the orange pork tenderloin with thin slices of orange and serve it hot 24.