Fresh Blood Orange Pork Tenderloin


This was our Easter luncheon meal and it was really lovely. I recommend using a really good quality pork tenderloin and slice it beforehand.  I adapted this recipe slightly from a recipe in Dorie Greenspan´s fabulous cookbook ¨Around My French Table¨. It is simple and delicious! The original recipe called for naval oranges and if you prefer to use them, go for it.  I just love blood oranges and I had a lot in the fridge!



5-6 blood oranges or 4 large oranges like navals

1 large pork tenderloin (Between 1.5 pounds) or two smaller tenderloins about 12 ounces each, at room temperature. )

1 tablespoon unsalted butter, plus a bit more if needed

1 tablespoon of sunflower oil or other mild tasting oil

Salt and freshly ground pepeper

1 médium onion, chopped

Seeds from 4 cardamom pods, crushed


Peel the first two oranges carefully . Cut the oranges into segments or separate them into segments. (I found that it was hard to separate the blood orange segments so I just used a knife). Remove the  zest from the other three oranges using a knife or a vegetable peeler and try to avoid including the white pith. Using kitchen scissors, cut the peels into small strips.  Juice the last three peeled oranges.

Cut the tenderloin into even pieces. Dry with a towel.

Put a large skillet on medium to high heat and then add in the butter and oil.  When they are hot, add in the pork slices and avoid crowding them. Brown them for 2 to 3 minutes on each side and sprinkle salt and pepper when you turn them over. If you want to avoid overcrowding and you have more slices, take the first batch of slices out, add more butter and oil and put in the rest.  Whn they are done, add the previous batch. Add the orange zest, juice, onion and cardamom and a dash of salt and pepper. Give a stir and when you see the sauce begin to bubble, rlower the heat to low and cover the pan. Simmer on low heat for about ten minutes.

Add the orange segmentsand cover agin for about three minutes or until the slices are cooked through.  My slices were small and thin so use your best jusdgement.  You will know when they are ready and cooked through!


Remove the lid and if you find that it is a bit too ¨saucy¨, remove the pork and boill the sauce gently to cook it down a bit.

Transfer to a lovely serving dish and season with salt and pepper!



xxxxx Natascha