Spicy Orange-Port Pork Tenderloins

Prep Time
Cook Time
2h 39m
Ready In

Recipe: #31753

April 07, 2019

"The marinade made with both orange zest, juice, and port wine makes for a magical experience. The marinade serves as a roasting liquid for the tenderloin, and the pan juices then become the foundation for a spicy orange reduction sauce. An easy dish to put together with great results that one would think is complicated."

Original is 6-8 servings


  • Serving Size: 1 (388.1 g)
  • Calories 520.5
  • Total Fat - 30.5 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 91.5 mg
  • Sodium - 9197.3 mg
  • Total Carbohydrate - 24.3 g
  • Dietary Fiber - 3.5 g
  • Sugars - 11.8 g
  • Protein - 37.6 g
  • Calcium - 124.8 mg
  • Iron - 3.3 mg
  • Vitamin C - 57.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a large bowl, combine all but 1 tablespoon of the orange zest, 3/4 cup of the orange juice, the shallot, thyme, the 1/3 cup port, the vinegar, chipotle chili, ,1 1/2 tablespoons of the oil, and the salt. Whisk thoroughly.

Step 2

Transfer to a large baking dish, add the tenderloins, and turn to coat on all sides. Cover and refrigerate or at least 1 or up to 2 hours, turning once halfway through.

Step 3

Preheat the oven to 400-degrees Fahrenheit. Remove the tenderloins from the marinade and pat dry. Reserve the marinade.

Step 4

In a heavy skillet over medium-high heat, heat the remaining 1.5 tablespoons oil over medium-high heat, heat the remaining 1 1/2 tablespoons oil over medium-high heat until the surface shimmers. Add the tenderloins and brown on all sides, 2 - 3 minutes. Carefully add the marinade to the pan, transfer to the oven, and roast until faintly pink in the center, 10 - 12 minutes. Transfer to a plate and cover loosely with aluminum foil.

Step 5

To the same pan add 3 tablespoons port, the chicken stock, the remaining 1/4 cup juice, and the cornstarch mixture. Return the pan to the stove and reduce the liquid to a sauce. Strain the sauce, pressing on the solids. Taste and adjust the seasoning.

Step 6

To serve, cut the pork into thin slices. Divide the sauce evenly among warmed plates and top with the pork slices. Sprinkle with the reserved 1 tablespoon zest. Garnish with the thyme sprigs and orange slices.


No special items needed.

2 Reviews


Let me start by saying that I made a few changes out of necessity and all still turned out really well. I used regular red wine instead of port. Also, I thought I had chipotle en adobo but couldn't find any, so I used chili garlic sauce instead. The pork was cooked perfectly and the sauce was so delicious! I really liked the consistency of the sauce, too. I'll be making this recipe again. Thank you!


review by:
(1 Jul 2020)


I made this last week and thought I'd stopped in to review! This tenderloin is delicious. The orange marinade comes through but is not overpowering. Very moist and tender pork. Thanks for sharing!


review by:
(4 Aug 2019)

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