Pork Tenderloin with Orange-Chilli Glaze

Did you know that pork tenderloin is as healthy as chicken breast? You do? Well,then good for you, but in case you don’t, read the facts here.

Pork tenderloin is one of my favorite cut of meat. It’s perfect for quick and easy meal, it takes almost no time to cook, it’s as versatile as chicken tenders; so if you’re like me who likes chicken very much, it won’t hurt to lay off the chicken once in a while and try to make dishes with pork tenderloin..

For those who are busy and barely have time to cook: Before you reach for a can opener (like I used to do) or for a phone for food delivery, consider dishes like this one. It’s so easy you won’t believe how. The only basic skill you need is pan-frying, if you know how to pan-fry, you can ace this dish.

As much as possible, please try to avoid canned goods or fast food, I know they’re hassle-free and delicious, ( I’ve been that road before and I guess it’s alright to do it once in a while ) but cooking can be a lot more fun and easy and can give more gratifying result. Try to learn how to cook, believe me, you’ll thank yourself later on in life, I know I do.

Here’s an easy way to get started:

cut tenderloin into thin slices; season with salt and pepper and pan-fry
with little oil; set aside

de-glaze the pan by boiling/ cooking glaze ingredients in the same pan

pour over the cooked tenderloin.. finished! Serve this with cooked rice or pasta..easy-peasy, right?

inspired Β byΒ this recipe

1/3 cup honey
1/4 cup fresh orange juice
1 scant teaspoon dried rosemary, crumbled
1 tablespoon balsamic vinegar
1 tablespoon red chili pepper flakes
cooking oil
Salt and pepper, to taste

400 g pork tenderloin, sliced (about 1/4 inch thick)
Salt and pepper

Here’s How:

Heat a pan with 2 tablespoon cooking oil over medium high heat. Season thin slices of pork tenderloin with salt and pepper. Pan fry on the heated pan turning to brown the other side. Set aside.

In a bowl combine all glaze ingredients, pour into the same pan where the tenderloin was cooked. Bring to a boil, scraping the bottom. Season with salt and pepper to taste. Lower the heat and simmer, pour over the cooked tenderloin slices.

It’s done! Serve with steamed rice or cooked pasta.



Pork Tenderloin on Foodista

7 Responses to "Pork Tenderloin with Orange-Chilli Glaze"

  1. Jessie   October 5, 2009 at 10:08 am

    that looks delicious, I can tell that the pork is tender and has so much flavor

  2. Alta   October 4, 2009 at 8:08 am

    Wow, orange, chili and rosemary. I used these same ingredients for a chicken marinade the other day! We must be thinking alike. What a great trinity of flavors, your dish looks lovely!

    • Olive   October 4, 2009 at 10:29 am

      Thanks, Alta, could be.. our thoughts were probably on the same wave length, I have no doubt that your chicken was delicious too πŸ˜‰

      Divine, thanks and yes to your question πŸ™‚

  3. Divina   October 3, 2009 at 11:45 pm

    It’s well said. There’s nothing like home cooking. BTW, are you based in the Philippines?

  4. lululu   October 3, 2009 at 1:56 pm

    i didnt know that pork tenderloin is as healthy as chicken until now. but honestly, i’ve never been cared much, especially being in front of this delicious dish!
    love the orange glaze, i usually make lemon glaze.

  5. Atreyee   October 3, 2009 at 7:55 am

    This looks tantalizing…I will definitely do it….maybe tomorrow night with chicken drumsticks…will that work?

    • Olive   October 3, 2009 at 9:00 am

      yes, Atreyee (JW) I think the glaze will be just as good with chicken; it will take longer to cook but it’ll be delish! πŸ™‚

      Ruth, thank you for dropping by! πŸ™‚


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