Pork tenderloin with orange glaze

Let me see… Who said that to eat well you had to spend a lot of time in the kitchen? Well, of course, who said that because they had never tried this orange-glazed pork tenderloin.

Let it be known that I am the first to love dishes prepared slowly, without rushing and enjoying their preparation, but it is clear that it is not always possible, either due to lack of time... or lack of desire, let's not kid ourselves. Well, for those days this is the perfect dish.

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

He has it all, you hear!

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

Ingredients

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

Elaboration

1. Using a sharp knife , we begin by cleaning the tenderloins of any remaining fat and seasoning them with salt and pepper.
2. We cover the bottom of the Le Creuset skillet with olive oil and put it to heat over medium heat.
3. When the skillet is very hot, add the tenderloins to seal them on all sides (including the ends) until they are golden brown.
4. Using some tongs, remove the tenderloins to a plate and set aside.
5. Peel the garlic cloves, cut them into slices and fry them over low heat in the same oil used to seal 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 thickens slightly.
7. When the sauce has thickened a little, return the tenderloins to the skillet (including any juice they have released onto the plate).
8. We let it cook for about 10 or 15 minutes (depending on how cooked we want the sirloin), turning it over halfway through cooking.
9. After this time, if the sauce is still too liquid, remove the tenderloins from the skillet and let them cook over medium-high heat until they reach the desired thickness.
10. We cut the sirloin into medallions, return it to the skillet and keep it on the heat for a couple more minutes.
11. We serve it very hot... now enjoy!!

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

Note: Using the Microplane grater , you can sprinkle the sirloin with a little orange zest before serving, although this is completely optional.

You see, it was a very easy recipe. I just hope you feel encouraged to prepare it at home, because you are going to be a success, and I think it is a perfect option for dinners with guests as well as for our daily life. Let me know what you think!