Pork tenderloins with orange sauce

Pork tenderloins with orange sauce

A typical Sunday dish, to be cooked slowly and flavored with a tasty orange sauce.


Lightly sprinkle 1 tablespoon black pepper over each tenderloin on all sides. Heat 2 tablespoons extra virgin olive oil in a large pan over medium heat. Increase the heat to medium-high and sauté the pork 6 minutes, turning to brown evenly. Lower heat to medium-low and sauté another 4 minutes on each side. The resulting meat is medium-rare.

Make a small cut with a sharp knife to check for desired doneness. Slightly undercook, as it will continue to cook while you prepare the sauce.

In a small saucepan of boiling water, gently boil the orange zest for 15 minutes to soften. Cool and cut the orange zest into thin matchsticks. In a large pan, sauté the carrots, onion and celery in butter for 5 minutes.

Add the orange strips, vinegar, orange juice, sugar and wine. Boil over low heat for 15 to 20 minutes until it reduces and thickness. Add 1 teaspoon of the dill, sprinkle in the flour and stir to combine and thicken slightly. Slice each warm tenderloin in slices and place on top the orange sauce.


Ingredients for 4 people:

  • 2 porks tenderloins 

  • Extra virgin olive oil 

  • 2 oranges

  • 1/2 cups finely minced carrot, onion and celery 

  • Salt to taste

  • Balsamic vinegar

  • 2 teaspoons sugar

  • 1 1/2 cup wihte wine

  • 1 tablespoon minced fresh dill

  • 2 teaspoons flour

  • Black pepper to taste

  • Difficutly: medium
  • Preparation: 10 min.
  • Cooking: 45 min.

This package is organized in collaboration with Fly to Wine s.r.l. P.IVA. 01460730524

Questo pacchetto è organizzato in collaborazione con Fly to Wine s.r.l. P.IVA. 01460730524