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Orange Baked Pork Tenderloin

Preparation:  15 min. Cooking: 25 min. Total: 40 min.
Recipe photo
  • 2 Lb pork tenderloin
  • 2 Tbsp unsalted butter , softened
  • 1/2 tsp dried thyme , or sage, crushed
  • 1/4 pinch cayenne
  • 1 3/4 Cup orange juice
  • 2 Tbsp all purpose flour
  • 3 tsp sugar
  • 2 tsp aromatic bitters
Preheat oven to 375 ℉. Pat tenderloins dry with paper towels. Combine butter, thyme or sage and cayenne in a bowl. Spread mixture on tenderloin. Place meat in a 12x8 inch buttered baking dish. Pour 1 normal cup orange juice into pan. Bake 20-30 minutes per 1 lb, basting several times with cooking liquid, or until a meat thermometer registers 160 ℉. Remove cooked tenderloin from pan and keep warm. Measure cooking liquid, adding orange juice to make 1.5 normal cup . Combine flour, sugar, 2 normal Tbsp orange juice and aromatic bitters in a saucepan. Add cooking liquid. Cook and stir until mixture boils and thickens. To serve, slice tenderloin into 1 inch slices and spoon sauce over all.
Calories
280 Cal
Fat
10 g
Carbs
9.1 g
Protein
35 g
Fiber
0.2 g
Sugar
6.3 g
Cholesterol
110 mg
Sodium
89 mg


Nutrients

Fiber     0.2 g
Fat     10 g
Sugar     6.3 g
Carbs     9.1 g
Protein     35 g
Calories     280 Cal

Fats

Fat, Poly     0.8 g
Fat, Mono     3.7 g
Fat, Sat     4.4 g
Fat, Trans     0 g
Fat, Percent     33 %

Vitamins

Vitamin, K     1.8 mcg     1.5 %
Vitamin, A     210 IU     7.1 %
Vitamin, B12     1.1 mcg     48 %
Niacin     6.2 mg     39 %
Riboflavin     0.5 mg     36 %
Vitamin, C     28 mg     32 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.6 mg     39 %
Vitamin, E     0.1 mg     0.8 %
Panto, Acid     1.2 mg     23 %
Choline     4.3 mg     0.8 %
Thiamin     1.2 mg     99 %

Minerals

Calcium     16 mcg     1.6 %
Phosphorus     350 mg     50 %
Magnesium     48 mg     11 %
Copper     0.1 mcg     12 %
Fluoride     0.1 mcg     2.9 %
Zinc     3.4 mg     31 %
Cholesterol     110 mg     1.1 %
Sodium     89 mg     5.9 %
Selenium     59 mcg     110 %
Manganese     0 mg     0.6 %
Potassium     640 mg     14 %
Iron     2 mg     25 %
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