Marinated Pork Tenderloin with Moro Orange Fruit Sauce Recipe

Marinated Pork Tenderloin with Moro Orange Fruit Sauce Recipe Image

Quick Recipe Facts

Best with Sunkist® Moro Oranges
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More Information

Your family will love this dish! Marinated Pork Tenderloin with Moro Orange Fruit Sauce will taste like you cooked all day! It's delicious marinated with the Moro oranges, balsamic vinegar, garlic and tarragon and the fruit sauce is wonderful!


  • 4 medium Sunkist® Moro oranges (blood oranges)
  • 1 pork tenderloin
  • 2 Tbsp. balsamic vinegar
  • 1 to 2 medium cloves garlic, minced
  • 1 tsp. chopped fresh tarragon, thyme or marjoram leaves
  • 1/8 tsp. pepper
  • Olive oil
  • 1 Tbsp. butter or margarine
  • 1 Tbsp. honey
  • 3/4 cup chicken broth
  • 1 Tbsp. cornstarch

Instructions: (Makes 4 servings)

  • Juice 2 oranges to equal 1/3 cup juice. Hand peel and segment remaining 2 oranges, set aside. Rinse pork and pat dry, place pork in 1 gallon size zip type plastic bag and add the orange juice, vinegar, garlic, herb and pepper. Seal well and marinate in refrigerator for 2 hours or longer, turning occasionally.
  • Remove pork from marinade, reserve marinade. Place pork on rack in aluminum foil lined pan (13 x 9 x 2 inches). Lightly brush all sides of pork with oil. Roast for 425 degrees for 25 to 35 minutes or until internal temperature reaches 160 degrees on meat thermometer.
  • Remove from oven and let stand for 10 minutes while making sauce. In medium saucepan, bring reserved marinade, butter and honey to a boil. Stir chicken broth into cornstarch and add to saucepan. Cook, stirring until mixture thickens, add orange segments and heat.

  • To Serve: Slice pork and serve with sauce. Serve with hot cooked rice and fresh herb garnish, if desired.