Pork à l'orange



8 min


15 min


4 Servings

Pork à l'orange

Pork a l'orange
Photo, Roberto Caruso

Dinner 1, 2, 3: A little bit of sweet, a little bit of spicy and ready in 15 minutes.


  • 1 orange
  • 1 large pork tenderloin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp canola oil
  • 3 tbsp marmalade
  • 2 tbsp light soy sauce
  • 1/4 tsp hot-red-chili-flakes
  • 2 green onions , thinly sliced


  • Cut orange in half, then slice into thin half-moons. Stack and cut into quarters. Set aside. slice pork into 1/2-in. rounds. Sprinkle both sides of meat with salt and pepper.
  • Heat a large non-stick frying pan over medium-high. Add oil, then meat. Cook until lightly browned, 2 to 3 min per side. If meat is browning too quickly, reduce heat to medium. Transfer to a plate. Cover meat loosely with foil to keep warm.
  • Add marmalade, soy and chili flakes to pan. stir until saucy, 1 min. add orange, pork and juices to pan and cook until meat is warmed through, about 2 min. Transfer meat and orange to plates and spoon sauce overtop. Sprinkle with green onions. Serve with rice.

Nutrition (per serving)

  • Calories
  • 226,
  • Protein
  • 26 g,
  • Carbohydrates
  • 18 g,
  • Fat
  • 6 g,
  • Fibre
  • 2 g,
  • Sodium
  • 505 mg.
Wine Pairings

Spicy orange pork, Pair it with: An Okanagan white.
Winemaker Howard Soon has created a superb chardonnay by fermenting and aging half the wine in a barrel and the rest in stainless steel. The palate is both crisp and fresh — and great with this pork dish. Our pick: 2011 Sandhill Chardonnay, British Columbia, $18.