Pork Tenderloin With Orange And Ginger Sauce Recipes

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ORANGE AND GINGER GRILLED PORK TENDERLOIN



Orange and Ginger Grilled Pork Tenderloin image

This is an easy recipe perfect for a special dinner. The leftovers make wonderful sandwiches the next day. Serve this with your favorite mashed potatoes.

Provided by cookiedog

Categories     Pork

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup orange juice
1/4 cup cider vinegar
1 tablespoon finely grated fresh ginger
2 tablespoons grated orange zest
3 pork tenderloin (about 3 pounds total)
1 cup orange marmalade
1 tablespoon finely grated fresh ginger
2 tablespoons light soy sauce
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
salt & freshly ground black pepper

Steps:

  • To make the marinade: Combine the orange juice, vinegar, ginger, and orange zest in a small bowl.
  • Put the pork tenderloins in a shallow pan and pour the marinade over them. Refrigerate for 4 to 6 hours.
  • To make the Orange-Ginger Sauce: Melt the marmalade in a small pan. Add the ginger, soy sauce, cider vinegar, and mustard, stirring to combine; keep warm.
  • Prepare the grill with a medium-hot fire.To gauge the heat, hold your hand palm down about 4 inches above the grill. If you can hold it there for only 5-6 seconds it means you have a medium hot fire.
  • Remove the meat from the marinade and season it with salt and pepper. Grill, turning at least once, until an instant-read thermometer inserted in the center of the meat reads 150F, 15 to 20 minutes. Brush with some of the Orange-Ginger Sauce during the last 5 minutes of cooking. Allow the meat to rest on a cutting board tented with aluminum foil for a few minutes before slicing. Slice the meat 1/2 inch thick on the diagonal. Pass the remaining sauce at the table.

GINGER-ORANGE PORK TENDERLOIN



Ginger-Orange Pork Tenderloin image

A fast-to-fix mix marinates grilled pork tenderloin in this simple yet special entree from Lynn Roth of Ypsilanti, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 6

1/3 cup orange juice
1/3 cup reduced-sodium soy sauce
4 teaspoons brown sugar
3/4 teaspoon ground ginger
2 garlic cloves, minced
1 pork tenderloin (3/4 pound)

Steps:

  • In a bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 8 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, uncovered, over medium heat for 15 minutes on each side or until a thermometer reads 160°, basting frequently with reserved marinade.

Nutrition Facts : Calories 243 calories, Fat 6g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 851mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

PORK TENDERLOIN WITH ORANGE



Pork Tenderloin With Orange image

Provided by Pierre Franey

Categories     dinner, weekday, sauces and gravies, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 pork tenderloins, about 1 pound each
Salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
1/2 cup finely chopped onions
2 cups orange sections with membrane removed
1/4 cup port wine
1/4 cup red wine, like burgundy
1/2 cup fresh or canned chicken broth
2 teaspoons tomato paste
1 tablespoon julienne orange zests
1 tablespoon butter

Steps:

  • Trim each tenderloin to remove excess fat. Cut each tenderloin into 4 equal rounds.
  • With a mallet or meat pounder, pound each pork round to about 1/4 inch thick. Sprinkle with salt and pepper.
  • In a skillet large enough to hold the pieces of pork in one layer, heat the oil over medium high heat. Saute pork for about 2 minutes on each side. Do not overcook. Remove from the pan and keep warm on a platter.
  • In the same skillet, add the onions and cook until wilted. Drain the fat and add the port and wine. Bring to a boil. Stir and scrape to dissolve the brown particles that cling to the bottom of the pan. Add the chicken broth and the tomato paste. Stir to blend; reduce by half.
  • Add the orange sections and zests, bring to a simmer and swirl in the butter. Add any juices that may have accumulated around the pork slices. Blend well. Pour the sauce over the pork and serve hot.

Nutrition Facts : @context http, Calories 397, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 5 grams, Sodium 933 milligrams, Sugar 10 grams, TransFat 0 grams

PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE



Pork Tenderloin with Orange Marmalade Glaze image

A lovely pork tenderloin with a hint of orange. Great for a fall night! You can use brown sugar in place of the honey if you prefer.

Provided by Love2cook2

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h35m

Yield 4

Number Of Ingredients 9

1 tablespoon soy sauce
1 (6 ounce) can frozen orange juice concentrate, thawed
¼ cup orange marmalade
3 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon minced garlic
1 (1 pound) pork tenderloin
1 teaspoon cornstarch
2 teaspoons water

Steps:

  • Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
  • Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
  • Remove the cover and allow the meat and juices to stand for 10 minutes.
  • To serve, slice the meat and drizzle with pan juices.
  • If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.

Nutrition Facts : Calories 315.6 calories, Carbohydrate 48.3 g, Cholesterol 63.2 mg, Fat 4.4 g, Fiber 0.7 g, Protein 22.1 g, SaturatedFat 1.5 g, Sodium 283.8 mg, Sugar 45.5 g

THAI-SPICED PORK TENDERLOIN WITH ORANGE CURRY SAUCE



Thai-Spiced Pork Tenderloin with Orange Curry Sauce image

Categories     Ginger     Marinate     Roast     Sauté     Orange     Pork Tenderloin     Curry     Bon Appétit

Yield Serves 4

Number Of Ingredients 17

For sauce
3 cups orange juice
1 carrot, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons grated peeled fresh ginger
2 large garlic cloves, sliced
1 jalapeño chili, seeded, minced
1 tablespoon ground cumin
1 tablespoon Thai red curry base
For pork
1/2 cup molasses
1/2 cup reduced-sodium soy sauce
1/4 cup Thai red curry base
1 tablespoon grated peeled fresh ginger
1 1/2 pounds pork tenderloin, trimmed
1 tablespoon vegetable oil
6 tablespoons (3/4 stick) chilled butter, cut into pieces

Steps:

  • Make sauce:
  • Combine orange juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeño, ground cumin and Thai red curry base in heavy medium saucepan over medium-high heat. Boil mixture until carrot is very tender and liquid is reduced by half, stirring occasionally, about 12 minutes. Puree sauce in blender or processor in batches until smooth. Strain sauce and return to same saucepan. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Make pork:
  • Stir molasses, soy sauce, curry base and ginger in large glass baking dish. Add pork tenderloin and turn to coat. Cover and refrigerate at least 1 hour and up to 4 hours.
  • Preheat oven to 350°F. Remove pork from marinade; discard marinade. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and cook until golden brown, about 3 minutes per side. Transfer skillet to oven and cook pork until thermometer inserted into thickest part registers 160°F, about 25 minutes. Transfer pork to platter. Tent with foil to keep warm.
  • Bring sauce to simmer. Remove from heat. Gradually add 6 tablespoons butter, whisking just until melted. Season to taste with salt and pepper.
  • Cut pork into 1-inch-thick slices. Serve with sauce.

PORK TENDERLOIN WITH ORANGE SAUCE



Pork Tenderloin With Orange Sauce image

This is a recipe from Fare for Friends, a book published as a fund raiser for Interim Place, a hostel for abused women and their children. It is a terrific cookbook. For a family meal I have used pork chops successfully. Also, the pork can be cooked ahead, and the sauce put together at serving time.

Provided by Sweet Baboo

Categories     Pork

Time 45m

Yield 12 rounds, 4 serving(s)

Number Of Ingredients 14

1/4 cup flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon allspice
1 lb pork tenderloin, sliced into 12 rounds and slightly flattened
2 tablespoons cooking oil
1/4 cup chicken stock
1/2 cup sour cream
2 tablespoons orange juice
1 tablespoon orange rind, grated
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 tablespoon orange liqueur

Steps:

  • Combine flour, salt, pepper, paprika and allspice.
  • Coat rounds of tenderloin.
  • Heat oil in a heavy skillet and brown pork well.
  • Add stock, cover and simmer for 30 minutes.
  • Combine remaining ingredients in a small pan.
  • Heat, but do not boil.
  • Serve drained pork over white, or, better yet, wild rice.
  • Pour sauce over all and serve.
  • Garnish with parsley and orange slices.

Nutrition Facts : Calories 316.4, Fat 19.3, SaturatedFat 6.8, Cholesterol 87.9, Sodium 826.5, Carbohydrate 9.3, Fiber 0.5, Sugar 1, Protein 25.5

ORANGE MARINATED PORK TENDERLOIN



Orange Marinated Pork Tenderloin image

This is sooo simple and the flavor is wonderful! My husbands uncle gave us this recipe years ago, it is a staple in our home! Great with pasta or rice!

Provided by JUDY MALLORY

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h30m

Yield 4

Number Of Ingredients 6

1 cup orange juice
⅓ cup soy sauce
2 tablespoons chopped fresh rosemary
3 teaspoons minced garlic
2 (3/4 pound) whole pork tenderloins
salt and freshly ground black pepper to taste

Steps:

  • Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
  • Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
  • Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 8.9 g, Cholesterol 72.6 mg, Fat 4.1 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 1.4 g, Sodium 1260.5 mg, Sugar 5.6 g

ORANGE PORK TENDERLOIN



Orange Pork Tenderloin image

Dining with flair can be fuss-free when pork tenderloin is the featured fare. Family and friends will be impressed with these tender pork slices served with a succulent orange sauce.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 3-4 servings.

Number Of Ingredients 7

1 pound pork tenderloin, sliced
1 tablespoon butter, softened
1/4 teaspoon dried thyme
Dash cayenne pepper
1 cup orange juice, divided
1 tablespoon all-purpose flour
1-1/2 teaspoons sugar

Steps:

  • Place pork slices in an ungreased 13-in. x 9-in. baking dish. Combine butter, thyme and cayenne; spread over pork. Pour 3/4 cup orange juice over meat. Bake, uncovered, at 425° for 20-25 minutes or until meat is no longer pink, basting occasionally., Remove pork and keep warm. Pour pan drippings into a measuring cup; add enough remaining orange juice to measure 3/4 cup. Pour into a saucepan. Stir in flour and sugar until smooth. , Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with pork.

Nutrition Facts : Calories 197 calories, Fat 7g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 74mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 23g protein.

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