Pork tenderloin with orange glaze

Let's see, so I understand… Who said eating well requires spending a lot of time in the kitchen? Well, whoever said that clearly had never tried this pork tenderloin with orange glaze.

For the record, I'm the first to adore slow-cooked dishes, unhurried and enjoying the process, but it's clear you can't always do that, either for lack of time… or lack of desire, let's be honest. Well, for those days this is the perfect dish.

The result? Extremely juicy meat with a delicious contrast of flavors: the salty touch from the soy sauce, the tangy note from the oranges and the slight sweetness of the honey... Delicious, truly. It's also economical and very easy and quick to prepare — and with oranges in season!

It has it all, I tell you!

Oval basket T&G, ceramic ramekins No.8 Emile Henry, ceramic ramekins Le Creuset, skillet pan Le Creuset, Pallarès carbon steel knife and Bérard wooden honey spoon

Ingredients

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

Preparation

1. Using a very sharp knife, we begin by cleaning the tenderloins of any fat they may have and then season them with salt and pepper.
2. We cover the bottom of the skillet by Le Creuset with olive oil and heat it over medium heat.
3. When the skillet is very hot, add the tenderloins to sear them on all sides (including the ends) until browned.
4. With the help of some tongs we remove the tenderloins to a plate and set aside.
5. We peel the garlic cloves, slice them and sauté them over low heat in the same oil where we seared the tenderloins.
6. Once the garlic is golden, add the orange juice, soy sauce, and honey to the skillet and cook over medium heat for about 5 minutes until the sauce slightly thickens.
7. When the sauce has thickened a bit, return the tenderloins to the skillet (including any juices they released on the plate).
8. We let it cook about 10 to 15 minutes (depending on the doneness we want for the tenderloin), turning the tenderloin halfway through cooking.
9. After this time, if the sauce is still too thin, remove the tenderloins from the skillet and cook over medium-high heat until you reach the desired thickness.
10. Cut the tenderloin into medallions, return to the skillet, and keep over the heat for a couple more minutes.
11. Serve piping hot… and enjoy!!

Revol porcelain tray, Pallarès carbon steel knife ceramic ramekins No.8 Emile Henry, ceramic ramekins Le Creuset and skillet pan Le Creuset

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

See? It was a very easy recipe. I just hope you give it a try at home, because you'll be a hit, and I think it's a perfect option for dinners with guests as well as for our everyday meals. Let me know what you think!