pork with orange recipe

Written ByJenny Smyth Posted on
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The Best pork with orange recipe

I’m so excited to share this pork with orange recipe with you all. I’ve been making it for my family for years, and it’s always a hit.

The combination of the tender pork, the sweetness of the orange, and the spices is just perfect. My kids love it when I serve it with mashed potatoes or rice, and my husband loves it when I serve it with a side of roasted vegetables.

I’ve even made it for big family gatherings, and everyone raves about it. Plus, it’s incredibly easy to make, which is a bonus for busy weeknights.

The key to this recipe is using a good quality orange marmalade, which adds a depth of flavor that’s hard to replicate with just orange juice or zest. I like to use a combination of pork shoulder and bacon, which makes the dish nice and rich.

And don’t even get me started on how good the leftovers are – just reheat them in the oven or on the stovetop and serve over rice or noodles. It’s truly one of my favorite comfort foods, and I know your family will love it just as much as mine does.

Pork with Orange

4.8 from 717 votes

A delightful dish featuring tender pork cooked in a sweet and tangy orange sauce. Serve with rice or mashed potatoes for a complete meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pork

500g pork tenderloin
1 tsp salt
1 tsp black pepper
1 tbsp olive oil

For the Orange Sauce

1 cup orange juice
1/2 cup orange marmalade
2 tbsp soy sauce
1 tbsp honey
1 tbsp cornstarch
1 tbsp water
1 clove garlic, minced

👨‍🍳Directions

1Season the pork tenderloin with salt and black pepper.
2Heat olive oil in a skillet over medium-high heat.
3Sear the pork on all sides until browned, about 2-3 minutes per side.
4Reduce heat to medium, cover, and cook for an additional 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
5Remove the pork from the skillet and set it aside to rest.
6In a mixing bowl, combine orange juice, orange marmalade, soy sauce, and honey.
7Whisk until well combined.
8In a separate small bowl, mix cornstarch with water to create a slurry.
9Add the slurry to the orange mixture and stir well.
10Pour the sauce into the skillet and bring to a simmer over medium heat.
11Add the minced garlic and cook for 2-3 minutes, until the sauce has thickened and the garlic is fragrant.
12Slice the rested pork into medallions.
13Return the pork to the skillet and coat it evenly with the orange sauce.
14Cook for an additional 2-3 minutes, until the pork is heated through and the sauce is bubbly.
15Serve the pork with orange sauce over rice or mashed potatoes.
16Garnish with fresh parsley if desired.

🔧Equipment

Skillet
Mixing bowl
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 90mg🧂Sodium: 800mg🌾Total Carbs: 25g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 35g

📝Notes

Tips: For a spicier kick, add a pinch of red pepper flakes to the sauce. You can also use pork chops instead of tenderloin, adjusting the cooking time accordingly.

This pork with orange recipe is always a good idea for any occasion – whether you’re hosting a big dinner party or just need something comforting on a Tuesday night.

One of my favorite things about this recipe is how well the leftovers reheat – simply pop them in the oven or on the stovetop and serve over rice or noodles.

And don’t forget to store any leftover glaze in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

❓ Frequently Asked Questions About Pork with Orange

Q: What type of pork is best for this recipe?

A: I prefer to use pork shoulder or butt for this recipe because it stays moist and tender when cooked low and slow. You can also use other cuts like pork loin or tenderloin if you prefer a leaner meat.

Q: Can I substitute the orange marmalade with orange juice?

A: While you can use orange juice as a substitute, it won’t have the same depth of flavor as marmalade. If you choose to use juice, start with a smaller amount (maybe 1/4 cup) and adjust to taste.

Q: How long does this recipe take to prepare?

A: This recipe is perfect for a busy weeknight because it requires minimal prep time – about 20 minutes to chop the onions and mix the glaze.

Q: Can I make this recipe in advance?

A: Yes, you can make the glaze ahead of time and store it in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Q: What are some good side dishes to serve with this recipe?

A: Some popular side dishes include mashed potatoes, roasted vegetables, egg noodles, or even roasted sweet potatoes.

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