Easy Orange Glazed Pork Tenderloin: A Zesty & Savory Weeknight Delight
Transform your dinner table with our exquisite Easy Pork Tenderloin with Orange Sauce! This recipe offers a delightful citrusy twist on a classic Sunday dinner, making it an instant family favorite. Imagine tender, boneless pork tenderloin, slow-simmered to perfection in a homemade sauce bursting with the bright flavors of fresh orange juice, aromatic herbs, and deeply caramelized onions. It’s a dish that effortlessly blends the convenience required for a busy weeknight meal with the elegance and rich flavor profile special enough to impress guests. For a truly complete and comforting meal, consider serving it alongside creamy Yukon Gold Mashed Potatoes – a pairing that promises a wonderful menu combination everyone will love.
[feast_advanced_jump_to]
⭐ Why This Orange Pork Tenderloin Will Be Your New Favorite
The secret to this dish’s irresistible appeal lies in the exquisite balance of flavors. The sweet, tangy burst of citrus perfectly complements the rich, savory notes of the tender, boneless pork tenderloin. It’s a harmonious blend that creates a truly memorable meal, offering a refreshing departure from everyday dinners.
One of the standout features of this recipe is that the orange sauce makes the most unbelievably delicious gravy! It’s rich, flavorful, and transforms into a luscious consistency perfect for drizzling over your pork, mashed potatoes, or rice. You’ll find yourself wanting to put it on everything!
Beyond its incredible taste, this recipe is celebrated for its sheer convenience. There’s no oven required; everything simmers beautifully in just one pan on the stove. This means fewer dishes to wash and more time to enjoy your meal. It’s truly an easy recipe you can even prepare ahead of time, keep warm, and serve to guests with absolutely no last-minute hassle. Imagine hosting a dinner party where you can actually relax and enjoy the company!
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.
🍊 Essential Ingredients for Your Orange Pork Tenderloin
When preparing this delectable dish, selecting high-quality ingredients is key to achieving the best flavor. Here’s a closer look at what you’ll need:
Pork Tenderloin: This particular cut is a true culinary gem, known for being incredibly tender, lean, and quick to cook. Pork tenderloin is distinctly smaller and more delicate than a pork loin, making it ideal for fast yet flavorful preparations. Typically, one tenderloin weighs about 1 pound and serves 2 to 3 people. For this recipe, we recommend planning to use two tenderloins to ensure ample servings, especially if you’re feeding a family or guests. If your family enjoys pork as much as mine, you might also love my Pork Chops and Sauerkraut recipe for another hearty meal!
Orange Juice: The star of our vibrant sauce! While you can certainly use your favorite brand of store-bought orange juice from a bottle or carton for convenience, don’t underestimate the power of fresh citrus. You’ll also be adding the zest from one orange and using fresh orange slices as a beautiful garnish, ensuring this recipe is thoroughly infused with bright, natural orange flavor. For those with a bounty of fresh oranges, consider trying my Orange Rolls recipe – it’s a fantastic way to enjoy freshly baked, citrusy cinnamon rolls! And for a festive touch, my Orange-Spiced Sweet Potato Casserole is perfect for the holidays.
Chicken Broth: For an exceptional depth of flavor in your sauce, I highly recommend using (affiliate link) Better Than Bouillon to create your chicken broth. I’m a passionate advocate for this product and incorporate it into all my recipes that require broth. Its concentrated flavor truly elevates any dish. Next time you serve roast chicken or pot roast, be sure to try my Better Than Bouillon Gravy Recipe – it’s incredibly delicious and can be prepared in advance!
Bay Leaves: These dried (affiliate link) bay leaves are a powerful herb, easily found in the spice rack, that impart a wonderful woodsy, subtly spicy, and deeply savory flavor to stews, sauces, and gravies. They add a layer of aromatic complexity that truly makes a difference. Just remember to remove them before serving your sauce, as they are not meant to be eaten!
For a complete, detailed list of all ingredients and precise measurements, please scroll down to the recipe card below.
⭐ Pro Tip: Elevating Flavor with Bay Leaves
Bay leaves are more than just a garnish; they’re flavor powerhouses that contribute a warm, savory, and subtly complex note to sauces, gravies, and slow-simmered dishes like this one. Even just one or two bay leaves can make a significant difference in enhancing the overall flavor profile of your dish. However, like all dried herbs, their potency diminishes over time. Since I don’t use them every single day, I always make it a habit to check the “best by” date on the jar before adding them to my recipes. If it’s been a while, or if they lack their distinctive aroma, I’ll pick up (affiliate link) a fresh jar of bay leaves to ensure those essential aromatic flavors truly shine through in my cooking. Fresh bay leaves guarantee a more vibrant and impactful flavor, truly elevating your orange sauce.
♨️ Step-by-Step Instructions for Perfect Orange Pork Tenderloin
Follow these detailed steps to create a succulent pork tenderloin with a rich and zesty orange sauce:
Step 1: Brown the Pork Tenderloins. Place a large skillet or pan with a lid on the stove and melt the butter over medium-high heat. Add the pork tenderloins and sear each one thoroughly on all sides until nicely browned. This crucial step creates a beautiful crust and locks in the juices, building a foundational layer of flavor for your dish.
Step 2: Caramelize the Onions. Carefully remove the browned pork tenderloins from the pan and set them aside on a plate, covering them with foil to keep them warm. To the same pan, add the diced onions. Cook the onions over medium heat, stirring occasionally, until they soften and achieve a rich, golden-brown caramelized state. This process draws out their natural sweetness and adds significant depth to your sauce.
⭐ Pro Tip: The Unmatched Flavor of Fresh Orange Juice
While bottled orange juice offers convenience, for the most vibrant and authentic flavor in your orange sauce, I highly recommend using fresh-squeezed orange juice. The extra effort is truly well worth it, as the bright, natural sweetness and acidity of fresh oranges will elevate your sauce to another level. To yield the 2 cups of orange juice required for this recipe, you’ll typically need to plan on juicing about 8-10 medium-sized oranges. This ensures a sauce that’s bursting with pure, unadulterated citrus goodness.
Step 3: Simmer in Orange Sauce. Return the browned pork tenderloins to the skillet or pan with the caramelized onions. Add all of the remaining ingredients for the sauce – orange zest, orange juice, chicken broth, sugar, salt, and bay leaves – but hold back the cornstarch and water for now. Bring the liquid to a gentle boil, then immediately reduce the heat to low, cover the pan, and let it simmer for a full hour. This low and slow cooking method allows the pork to become incredibly tender while absorbing all the magnificent flavors of the citrusy sauce.
Step 4: Prepare the Pork for Serving. After the hour of simmering, carefully remove the cooked pork tenderloins from the liquid in the pan. Transfer them to a cutting board, then slice each one into attractive, manageable serving portions. Cover the sliced pork with foil and place it on a warm serving plate to keep it moist and ready for plating while you finish the sauce.
Step 5: Thicken the Orange Sauce. Increase the heat under the pan to medium-high. In a small bowl, whisk together the cornstarch and water until a smooth slurry forms (this prevents lumps). Add this cornstarch slurry to the simmering liquid in the pan, whisking continuously for about 2 minutes until the sauce thickens to a beautiful, glossy, gravy-like consistency. Remember to remove the bay leaves before thickening!
Step 6: Serve and Garnish. Arrange the sliced pork tenderloins on your serving plate. Drizzle a few generous spoonfuls of the luscious orange sauce over the top of the sliced meat. For a final flourish and an extra touch of citrus, garnish the dish with the reserved fresh orange slices. Serve the remaining orange sauce warm in a gravy boat, allowing everyone to add as much as they desire. This sauce is truly versatile and delicious over rice, mashed potatoes, or even pasta!
💭 Recipe FAQs: Your Questions Answered
Absolutely! Making this pork tenderloin an hour or two ahead of time is actually ideal, especially if you’re entertaining. To keep everything tasting fresh and perfectly warm, I recommend storing the cooked and sliced pork tenderloin, covered with foil, in an oven set to a very low temperature (around 170-200°F). Keep the orange sauce on the stove over low heat, stirring occasionally, until you’re ready to serve. This strategy allows all the flavors to meld beautifully without any last-minute stress.
Yes, you certainly can, and it’s often the easiest and most convenient option for busy cooks! While fresh-squeezed juice offers an undeniable brightness, good quality store-bought orange juice from a bottle or carton will still yield a wonderfully flavorful sauce. I frequently use it myself, and the results are consistently delicious. Don’t hesitate to use what’s most convenient for you.
For sure! Freezing the orange sauce is a fantastic way to save time and enjoy this delicious gravy later. Once the sauce has completely cooled, transfer it to a freezer-safe, airtight container or heavy-duty freezer bag. Lay it flat in the freezer to save space. You can plan to defrost and enjoy it within 4-6 months for optimal flavor and quality. For best results when reheating, thaw overnight in the refrigerator and then gently warm on the stove, adding a splash of water or broth to loosen it if necessary. (Scroll down for more detailed tips in the “Leftovers and Storage” section.)
🥘 What to Serve with Pork Tenderloin with Orange Sauce
This flavorful orange pork tenderloin pairs beautifully with a variety of side dishes, whether you’re hosting guests or simply enjoying a special meal at home. Here are some fantastic ideas to complete your menu:
Appetizers: If you’re serving this for guests or just want to elevate your meal, starting with an impressive appetizer sets a wonderful tone. Elegant Shrimp Cocktail Cups are light, refreshing, and sophisticated, making them the perfect prelude to the rich main course.
Vegetable Sides: Oven-roasted vegetables are the ideal partner for tender pork tenderloins. My Pan-Roasted Asparagus, with its crisp-tender texture and subtle sweetness, is an especially delicious and elegant choice. For something different, a vibrant side salad like Mixed Bean Salad offers a delightful contrast in texture and can be made ahead, simplifying your meal prep. You could also try simple steamed green beans or broccoli florets tossed with a little butter and salt.
Potatoes & Grains: Classic mashed potatoes, like the Yukon Gold Mashed Potatoes mentioned earlier, are a creamy dream that perfectly soak up the rich orange sauce. Alternatively, fluffy white rice or even a simple couscous can provide a wonderful base for the flavorful gravy.
Tangy Accents: To add a refreshing and tangy counterpoint to the richness of the pork, consider serving Quick Pickled Cucumbers as a side dish. Their bright, vinegary crunch provides a delightful palate cleanser.
Dessert: And don’t forget dessert to round off a truly fantastic meal! A decadent yet surprisingly easy Tiramisu Cake can be prepared in the morning – or even the day before – allowing you to enjoy a sweet, elegant wrap-up to your wonderful menu without any last-minute fuss.
🥣 Leftovers and Storage: Enjoying Your Meal Later
One of the best things about this delicious pork tenderloin is how well it keeps, allowing you to enjoy the wonderful flavors for days to come. Proper storage ensures your leftovers remain as tasty as the fresh-cooked meal.
Refrigerator: Any leftover sliced pork tenderloins and the orange sauce can be stored together in an airtight container in the refrigerator for 3-5 days. To reheat, gently warm the pork and the orange sauce over low heat on the stove, or in the microwave at 50% power, stirring occasionally. It’s often helpful to add a splash of water or a little chicken broth to the sauce as it reheats to loosen it up and restore its perfect consistency, preventing it from becoming too thick or sticky.
Freezer: For longer storage, it’s best to freeze the orange sauce and the pork tenderloin together in the same container. The sauce acts as a protective layer, helping to keep the pork moist and flavorful during freezing and reheating. Allow the dish to cool completely before transferring it to a freezer-safe, airtight container or a heavy-duty freezer bag. You can plan to defrost and enjoy it within 4-6 months for the best quality. To reheat from frozen, place the container in the refrigerator to defrost for at least one full day. Once thawed, warm the pork and sauce over medium-low heat on the stove, adding a few teaspoons of water or broth to the pan. Cover the pan to help create steam as the food heats through, ensuring even reheating and preventing dryness.
🍽 Other Tasty Dinner Recipes You’ll Love
Easy Pork Tenderloin with Orange Sauce has been a beloved family-favorite meal in my home for over two decades. If you enjoy simple yet incredibly flavorful dinners, here are more recipes that I make on repeat and highly recommend for your weekly rotation!
- 10 Dutch Oven Chicken Recipes
- Dutch Oven Pot Roast
- Easy Pork Tenderloin with Orange Sauce
- Lazy Lasagna
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!
Easy Pork Tenderloin with Orange Sauce Recipe Card
Easy Pork Tenderloin with Orange Sauce
Rate
Pin Recipe
15 minutes
1 hour
1 hour 15 minutes
4
449kcal
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 a 2-4 quart saucepan on your stove. Melt the butter over medium-high heat. Carefully add the pork tenderloins to the hot pan and brown them thoroughly on all sides. This initial searing creates a beautiful crust and locks in their natural juices, crucial for flavor. Once browned, remove the pork, place it on a plate, and cover it loosely with foil to keep warm.2 lb pork tenderloin, 2 tablespoons butter
- To the same pan (don’t clean it, those browned bits are flavor!), add the chopped onions. Cook them over medium heat, stirring occasionally, until the onions are softened and beautifully caramelized, which typically takes about 5 minutes. This adds a lovely sweetness and depth.1 cup chopped onion
- While the onions are cooking, prepare your orange. Carefully zest the orange, collecting all the flavorful zest. Then, slice the zested orange into thin, elegant portions. These orange slices will be used later as a fresh garnish to brighten your finished dish. Set them aside until the pork is fully cooked.
- Return the browned pork tenderloins to the skillet or pan with the caramelized onions. Now, add all of the remaining sauce ingredients: the prepared orange zest, 2 cups of orange juice, 2 cups of chicken broth, 2 tablespoons of sugar, 1 teaspoon of salt, and 2 bay leaves. Remember to hold back the cornstarch and water for later!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 vigorous boil over medium-high heat. Once boiling, immediately reduce the heat to low, ensuring the liquid is just barely simmering. Cover the pan tightly with its lid and let the pork and sauce simmer gently for one hour. This slow cooking allows the pork to become incredibly fork-tender and deeply infuses it with the rich orange flavor.
- While the pork tenderloins are happily simmering in their flavorful liquid, prepare your thickening agent. In a small bowl, combine the 3 tablespoons of cornstarch with 3 tablespoons of water. Whisk these two ingredients together thoroughly until you have a smooth, thin, lump-free liquid slurry. Set this aside; it will be used to thicken your gorgeous orange sauce later.3 tablespoons corn starch, 3 tablespoons water
Make the Orange Sauce
- After the hour of simmering is complete, carefully remove the cooked pork tenderloins from the pan. Place them on a serving plate and cover them loosely with foil to keep them warm and allow them to rest slightly.
Now, it’s time to perfect your sauce. Boost the heat under the pan to medium-high. Most importantly, remove and discard the bay leaves from the liquid in the pan – their job is done!
Add the previously blended cornstarch and water slurry to the simmering liquid. Whisk continuously and vigorously for about 2 minutes, or until the sauce thickens beautifully to a rich, glossy gravy consistency.
Slice and Serve
- Once the pork has rested, slice the tenderloins into individual serving portions. Arrange these elegant slices on your serving plate. Drizzle a few generous spoonfuls of the warm, rich orange sauce directly on top of the sliced tenderloins for an irresistible glaze. For a final, fresh touch, garnish your dish with the thin orange slices you prepared earlier.
- Serve the remaining orange sauce warm in a gravy boat or a small pitcher, allowing everyone at the table to enjoy as much as they like. This versatile sauce is utterly delicious draped over mashed potatoes, fluffy rice, or even mixed into pasta.
As an optional, additional garnish, a light sprinkle of fresh or dried parsley on top of the pork loin before serving adds a touch of color and a subtle herbal note.
Notes
Nutrition Information
Carbohydrates: 29g
Protein: 49g
Fat: 14g
Saturated Fat: 6g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 5g
Trans Fat: 0.3g
Cholesterol: 165mg
Sodium: 1140mg
Potassium: 1224mg
Fiber: 1g
Sugar: 19g
Vitamin A: 440IU
Vitamin C: 67mg
Calcium: 47mg
Iron: 3mg
Please note, the nutrition details are estimated using a food database, so they’re just a rough estimate not an exact science and may vary based on specific ingredients used.