Let's see, let me find out... Who said that to eat well you had to spend a lot of time in the kitchen? Well, of course, whoever did it is because I had never tried this pork tenderloin with orange glaze.

For the record, I am the first to love dishes prepared over low heat, without haste and enjoying their preparation, but it is clear that it is not always possible, either due to lack of time... or desire, we are not going to fool ourselves. Well, for those days this is the perfect dish.

The result? Tremendously juicy meat with a delicious contrast of flavours, with the salty touch provided by the soy sauce, the sourness of the oranges and the slight sweetness of honey...Delicious, really. It is also cheap and very easy and quick to prepare, and with oranges in full season!

Who has it all, hey!

T&G oval basket , Emile Henry nº8 ceramic ramekins , Le Creuset ceramic ramekins , Le Creuset skillet pan , Pallarès carbon steel knife and Bérard wooden honey spoon


  • 2 pork tenderloins
  • 500 ml of orange juice
  • 50ml soy sauce
  • 2 tablespoons of honey
  • 3 garlic cloves
  • Salt
  • Pepper
  • Olive oil


  1. Using a very sharp knife , we begin by cleaning the sirloins of any remaining fat that they may have and season them with salt and pepper.
  2. Cover the bottom of the Le Creuset skillet with olive oil and heat it over medium heat.
  3. When the skillet is very hot, add the sirloins to seal them on all sides (including the ends) until they are golden brown.
  4. With the help of some tongs, we remove the sirloins to a plate and reserve.
  5. Peel the garlic cloves, cut them into slices and fry them over low heat in the same oil where we seared the sirloins.
  6. Once the garlic is golden brown, add the orange juice, soy sauce and honey to the skillet and leave over medium heat for about 5 minutes until the sauce thickens slightly.
  7. When the sauce has thickened a bit, we return the sirloins to the skillet (including the juice that they have released on the plate).
  8. Let cook for 10 or 15 minutes (depending on the degree of cooking you want for the sirloin), turning the sirloin halfway through cooking.
  9. After this time, if the sauce was still too liquid, remove the tenderloins from the skillet and cook over medium-high heat until the desired thickness is obtained.
  10. Cut the sirloin into medallions, return to the skillet and keep on the heat for a couple more minutes.
  11. We serve very hot... and enjoy!!

Revol porcelain tray , Pallarès carbon steel knife ceramic ramekins nº8 Emile Henry , Le Creuset ceramic ramekins and Le Creuset skillet pan

Note: With the help of the Microplane grater , we can sprinkle the sirloin with a little orange zest before serving, although this is completely optional.

Do you see how it was a very easy recipe? I just hope that you are encouraged to prepare it at home, because you are going to succeed, and it occurs to me that it is a perfect option for dinners with guests as well as for our day to day. You will tell me what you think!

Author of the recipe: Leticia from Revealando Sabores


Claudia said:

Te encantará, Teresa! Verás qué sabroso y fácil resulta. Ya nos contarás, un saludo!

Teresa said:

Me parece una receta muy sana y sencilla que yo voy hacer enseguida ya que tengo el solomillo y muchas naranjas, yo voy añadir al servirlo unas rodajas de naranja como tenéis en la foto .Gracias por la receta

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