Pork tenderloin with orange and honey. The pork tenderloin with orange, butter and honey is an economical and chic meat main course, ideal to serve for Sunday lunch or on festive days like Christmas or Easter. It is made with the tenderloin, a relatively inexpensive (compared to other tenderloin cuts), lean, tender and prized cut, thin and elongated in shape, which is usually cooked whole and undergoes a two-stage cooking process, first in a skillet and then in the oven. If you want to prepare a roast that will amaze your guests but won’t drive you crazy in the kitchen, this is the right solution — a festive meat main course that will bring flavor and cheer without costing a fortune! Let’s go to the kitchen now, I’ll explain the recipe, but before you start cooking I remind you: if you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram and here you will find 10 Christmas main courses that you will surely like!

Ingredients

1 pork tenderloin (about 1 lb 9 oz (approx. 700 g))
5 tbsp butter
to taste 00 flour (or all-purpose flour)
1 sprig rosemary
5 leaves bay leaves
3/4 cup orange juice (freshly squeezed (about 200 ml))
1 3/4 tbsp honey
1/3 cup white wine
to taste pink peppercorns (for garnish)

Tools

Pan
Oven
Thermometer

Preparation

For this recipe I used an ovenproof skillet; if you don’t have one, use a skillet for the stovetop steps and a baking dish for the oven step.

After buying the pork tenderloin, dredge it in flour and make sure the flour adheres well on all sides. Gently melt the butter in the pan,
add the rosemary and bay leaves, then place the tenderloin in the pan and sear over high heat, turning so it browns evenly on all sides. Be careful not to pierce the meat. When the tenderloin is evenly golden, pour in the wine and let all the alcohol evaporate,
then add the honey, the freshly squeezed orange juice, and the necessary salt. Cook for one minute, then transfer the pan to a preheated oven at 356°F, insert the probe of the thermometer
and continue cooking until the internal temperature reaches 158°F (about 20–25 minutes), basting the meat frequently with its juices. Once ready, slice and serve immediately, passing the cooking juices through a sieve, emulsifying them with a fork and using them as a sauce. Garnish with orange slices and pink peppercorns.
I recommend serving the tenderloin right away. If you need to prepare it a few hours in advance, reheat in the oven for 15 minutes at 212°F and slice just before serving.