Pork à l’Orange

Name: Pork u00e0 lu2019Orange
Prep time: 15 min
Total time: 45 min
Yield: 6 Servings
Ingredients: 2 pounds pork tenderloin (usually 2 small tenderloins); 2 teaspoons salt; 2 teaspoons dried thyme; 1 teaspoon ground ginger; 1 teaspoon black pepper; 2 - 3 cloves garlic, slivered; 1 tablespoon orange zest; u00be cup freshly squeezed orange juice (about 2 - 3 oranges); u2153 cup brown sugar; 1 tablespoon Dijon mustard; 2 teaspoons soy sauce; 1 tablespoon cornstarch

By Leslie Blythe Pork Roasting, Simmering

June 18, 2025

This Pork à l'Orange is a classic and elegant dish that uses small pork tenderloins. Thanks to its petite size, pork tenderloin is easy to flavor and cook. The vibrant, citrusy orange sauce is a balance of savory and sweet, with a hint of tanginess from the orange. The sauce is simmered into a thick luscious sauce that gets drizzle onto the roasted pork. This recipe is pretty flexible and you can use 1-2 very small pork tenderloins, or one medium-large pork tenderloin. Pork can be slightly pink, though it should reach 145° F. Don't overcook the pork! It should reach an internal temperature of 145°F and can have a slight pinkness in the center to remain tender.

Prep: 15 mins
Cook: 30 mins
Yields: 6 Servings

Ingredients

For the pork

2 pounds pork tenderloin (usually 2 small tenderloins)

2 teaspoons salt

2 teaspoons dried thyme

1 teaspoon ground ginger

1 teaspoon black pepper

2 - 3 cloves garlic, slivered

For the orange glaze

1 tablespoon orange zest

¾ cup freshly squeezed orange juice (about 2 - 3 oranges)

⅓ cup brown sugar

1 tablespoon Dijon mustard

2 teaspoons soy sauce

1 tablespoon cornstarch

Directions

Prepare the Pork

1Pierce shallow slits along each tenderloin and insert garlic slivers. Rub with a blend of salt, thyme, ginger, and pepper. Stack tenderloins, secure with butcher's twine.

Make the Glaze

1Simmer orange juice, zest, mustard, soy sauce, and cornstarch until thickened.

Roast

1Roast pork at 375°F for 20-25 minutes. Baste halfway with glaze.

2Let rest, then reheat glaze (add orange juice if needed).

3Slice the pork diagonally, drizzle with warm glaze, and garnish with fresh thyme and orange slices.

Recipe from Haven Haus.

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