Instructions

Cook the Pork

Season the pork tenderloins generously with black pepper on all sides.

Heat 2 tablespoons of extra virgin olive oil in a large pan over medium heat.

Increase to medium-high and sear the pork for about 6 minutes, turning to brown evenly.

Lower the heat to medium-low and continue cooking for another 4 minutes per side, until just slightly underdone.

Remove from the pan and let rest while preparing the sauce.

Prepare the Orange Sauce

Boil the orange zest in a small saucepan of water for about 15 minutes to soften it.

Drain, cool, and cut into thin strips.

In a large pan, sauté the carrot, onion, and celery in a knob of butter for about 5 minutes.

Add the orange zest, orange juice, white wine, balsamic vinegar, and sugar.

Simmer over low heat for 15–20 minutes until the sauce reduces and thickens slightly.

Stir in the dill, sprinkle in the flour, and mix well to achieve a light, velvety consistency.

Serve

Slice the pork tenderloins and arrange on a serving dish.

Spoon the warm orange sauce over the top and serve immediately.

A refined Sunday dish where the richness of pork meets the bright, aromatic notes of orange—perfect for slow, relaxed meals.