Pork à l’Orange

A citrus-kissed centerpiece perfect for Mother’s Day, spring showers, or an elegant Sunday dinner.

Looking for a dish that feels both elevated and effortless? This Pork à l’Orange is tender, juicy, and kissed with bright citrus flavor—a stunning choice for holidays, brunches, or any spring-inspired gathering. With a golden glaze that’s both savory and sweet, this recipe makes a lovely impression on your table without hours in the kitchen.

Ingredients

For the Pork:

• 2 lbs pork tenderloin (usually 2 small tenderloins)

• 2 tsp salt

• 2 tsp dried thyme

• 1 tsp ground ginger

• 1 tsp black pepper

• 2–3 garlic cloves, slivered

For the Orange Glaze:

• 1 Tbsp orange zest

• ¾ cup freshly squeezed orange juice (about 2–3 oranges)

• 1/3 cup brown sugar

• 1 Tbsp Dijon mustard

• 2 tsp soy sauce

• 1 Tbsp cornstarch

Instructions

1. Prepare the Pork

Using a small paring knife, pierce shallow slits evenly along the length of both tenderloins. In a small bowl, combine salt, thyme, ginger, and black pepper to make a seasoning blend.
Insert a garlic sliver into each slit, then rub the seasoning blend into each opening and over the entire surface of the pork.

Lay one tenderloin flat and scatter a few extra garlic slivers over the top. Place the second tenderloin on top, creating a “stack.” Tie them together with butcher’s twine every 2 inches to keep them secure while roasting.

2. Make the Orange Glaze

In a small saucepan, whisk together the orange juice, zest, Dijon mustard, soy sauce, and cornstarch.
Bring to a gentle simmer over medium heat, stirring frequently, until the glaze thickens slightly. Remove from heat and set aside.

3. Roast the Pork

Preheat your oven to 375°F. Place the tied tenderloin bundle in a shallow roasting pan or oven-safe skillet.

Roast uncovered for 20–25 minutes. Halfway through cooking, baste the pork with the orange glaze to enhance flavor and allow it to caramelize beautifully.

4. Rest and Finish the Sauce

Once fully cooked, remove the pork from the oven and let it rest for 5–10 minutes before slicing. While the meat rests, return the remaining glaze to the stove and gently reheat. Thin with a splash of orange juice if needed.

5. Serve

Slice the pork into thick medallions on the diagonal and arrange on a serving platter. Spoon the warm orange glaze over the top. Garnish with fresh thyme sprigs and orange slices for a fresh, spring-ready look.

Serving Notes

This elegant pork pairs beautifully with:

• Potatoes au gratin

• Asparagus with leeks

• Romaine & Butter Leaf Salad

• Warm dinner rolls

Perfect for a cozy brunch or formal family meal alike.