Pork loin with orange sauce
Pork loin with orange sauce

Pork loin has been an essential ingredient in family recipes for many years. There are several preparations for this piece of pork, which is why it is one of the most sold parts of the animal.

Its flavor is exquisite, and its versatility allows many to prepare it as they wish, whether fried or grilled. However, behind any of the preparations, some talent and dedication are needed because, unlike other types of meat, the loin is a reasonably lean product.

What this means is that you will not find much fat in the loin, and although this means that it is healthier than other pieces of meat, it also implies that if it is not cooked in a certain way, it can end up being a dehydrated snack that not many will like.

Because of this, some people refrain from preparing tenderloin, even knowing how delicious it can be. However, it is only a matter of practice and finding a light sauce that can accompany the meat and give it juiciness; what better for this than an orange sauce?

Pork tenderloin with orange sauce is famous for this because the orange prevents the meat from drying out, providing the juiciness it needs, plus a refreshing and fruity touch that makes all the difference. The combination of aroma and flavor makes this specific recipe to be enjoyed by young children, teenagers, and adults. For that reason, it's worth learning how to prepare it. Here we go:

How to prepare pork loin with orange sauce?

Before starting, remember that the result of this recipe depends a lot on the quality of the fruit used. Because of this, look for juicy and good-looking oranges, as they will enhance the dish's flavor exponentially.

Ingredients: (For approximately 4 people)

  • 1 pork loin
  • 5 oranges
  • 1 teaspoon cornstarch
  • 1 glass of white wine
  • 2 tablespoons of honey
  • Rosemary
  • Oregano
  • Thyme
  • Salt
  • Pepper
  • Extra virgin olive oil

Preparation:

  1. Add olive oil to a frying pan over high heat and start cleaning the tenderloin while waiting for it to heat up.
  2. When you have reached the desired temperature, season the meat with salt and pepper and place the tenderloin to fry. This is only for searing, so as soon as it is browned on all sides, you should remove the tenderloin and set it aside on a baking tray.
  3. Preheat the oven to 180°C and add rosemary, oregano, and thyme to the tray, along with the juice of one orange.
  4. Place the tenderloin in the oven and let it roast for about half an hour. If it cooks too quickly, you can remove the tenderloin after 25 minutes.
  5. Add the white wine and heat the same pan as in the first step until the alcohol evaporates.
  6. When this happens, add the juice of 3 oranges with the honey and the diluted cornstarch. Let everything simmer for 5 minutes, and when the honey and cornstarch begin to affect the thickness, turn up the heat and cook for 2 more minutes.
  7. Remove the pan from the heat and add the desired salt. Set aside.
  8. Remove the tenderloin from the oven and cut it into steaks after a few minutes. Serve the fillets and add the sauce on top.
  9. Cut the last orange to decorate the plates with some slices.
  10. Accompany the preparation with your favorite garnish, and that's it! Now you have a delicious pork tenderloin with orange sauce to enjoy.

Tips:

  • It is possible to fry the tenderloin with olive oil and lard. Some prefer this because the fat makes the meat even juicier.
  • There are recipes in which the oven is not necessary. Therefore, you can do so if you prefer to finish cooking the pork in a casserole. This is a matter of taste.
  • You can also pass the sauce through a blender or grinder. This way, you will obtain a lighter and more homogeneous result.
  • This dish is of great flavor, so we recommend "simple" garnishes that can accompany the meat without removing its prominence. These can be white rice, french fries, or mashed potatoes.

Pork loin with the orange sauce without oven

If you do not have an oven, follow these steps:

  1. Seal the loin as explained in the previous recipe. Reserve the meat on a plate.
  2. Add the white wine and heat until the alcohol evaporates. Then add the juice of 4 oranges, the honey, and the diluted cornstarch.
  3. Add the loin together with the rosemary, oregano, and thyme. Cover the pan and cook over low heat for 1 hour.
  4. Remove the meat and cut it into steaks.
  5. Mash the sauce and slice the last orange.
  6. Serve the meat with the sauce, and that's it!
TOP RECIPES
Grilled 4 Rib Rack with Aioli & Asparagus
Grilled 4 Rib Rack with Aioli & Asparagus
The Wolf Smashburger, CG Style
The Wolf Smashburger, CG Style
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Red Wine Braised Coppa with Mashed Potatoes
Red Wine Braised Coppa with Mashed Potatoes
Huevos Rotos with Secreto Ibérico
Huevos Rotos with Secreto Ibérico

Drop a Comment

All comments are moderated before being published

Shop Collection

Build A Custom Box
Regular price From $150
Ground Iberico-Wagyu Bulk Pack
Regular price $99.00
Ibérico Pork Box
Regular price $169.00

Ibérico Pork Box

Related posts

quince jelly
quince jelly
Quince with Venison

Quince with Venison

"This impressive dish is all about sweet and savory, and using quince fruits, called \"membrillo\" in Spanish, to add ca..."

Iberian cuts
Iberian cuts
Why Ibérico Cuts Vary in Weight

Why Ibérico Cuts Vary in Weight

articles
articles
Braised Oxtail

Braised Oxtail

"Tracing back the history of Spain's best dishes is a way to keep the recipes alive. Oxtail was found in De Re Coquina..."

Sign up to save 20% on your first order.

We’ll send you recipes, product guides, and exclusive offers especially for you.

RECIPES BY FEATURED CUTS

Subscribe for recipes, culinary inspo, and first dibs on new products.

secure-method