Easy Orange-Glazed Pork Tenderloin

Orange Glazed Pork Tenderloin
Orange Glazed Pork Tenderloin. Diana Rattray
    35 mins
Ratings

Lean and delicious pork tenderloin is flavored with orange juice, mustard, and herbs for a tasty everyday meal. Slice the pork and serve with rice or potatoes for a perfect family dinner.

Orange juice concentrate intensifies the orange flavor in this dish.

See Also
Pork Tenderloin With Cranberry-Orange Sauce
Pork Tenderloin With Herb and Mustard Butter​
 

What You'll Need

  • 2 pork tenderloins, about 1/2 to 3/4 pound each
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons extra virgin olive oil
  • 6 ounces orange juice concentrate (a small can or half of a 12-ounce) can
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon dried leaf thyme
  • 2 tablespoons brown sugar

How to Make It

  1. Pat the pork tenderloin dry with paper towels. Remove the silverskin (the thin membrane covering the pork tenderloin. See the instructions below.
  2. Sprinkle the pork tenderloins lightly with salt and pepper and then dust with the flour.
  3. Heat the oil in a large skillet or saute pan over medium-high heat. Brown the pork tenderloins for about 5 minutes, turning to brown all sides.
  4. Combine the remaining ingredients in a bowl and blend well. Pour the mixture over the pork and turn the tenderloins over to coat all sides. Bring to a simmer, reduce heat to low, cover, and continue cooking for 15 minutes.
  1. Remove the cover and continue cooking, turning frequently, for 5 to 10 minutes, or until the pork is thoroughly cooked.*
  2. Place the pork tenderloins on a serving platter. Slice the pork and serve with the sauce.

*Check the pork with a reliable instant-read thermometer to be sure of doneness. Pork must register at least 145° F on a food thermometer inserted into the thickest part of the meat.

Expert Tips

  • How to Remove Silverskin: Silverskin should be removed from the pork because it doesn't dissolve the way fat does, and it stays tough and difficult to chew.  To remove it, insert the tip of a sharp knife under the silverskin about 1/2 inch from one end of the tenderloin.  Angle the blade of the knife slightly upward so it will not cut into the meat. Hold on to the piece of silverskin you first slid the blade under and move the knife carefully down the length of the silverskin, keeping it at the upward angle. Once the silverskin is removed from one end, go back to the first 1/2 inch and remove that. 

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