Spicy Orange-Port Pork Tenderloins

Prep Time
Cook Time
2h 39m
Ready In

"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 recipe yields 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 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.

Tips & Variations

No special items needed.