Recipe by cfletcher
I hate heating up the oven if I don't have to, but love a juicy, tasty pork tenderloin. This stovetop method gave us a succulent tenderloin with a LOT of taste and not a lot of work or preparation. I came up with this recipe in order to avoid using the oven in heating up the kitchen and found a simple, enjoyable meal. Hope you enjoy this as much as we did !
Top Review by Michael Stoner
This pork recipe is amazing! So flavorful! I didn't have any orange marmalade on hand, so I substituted with honey, and I reduced the garlic to 1 tsp instead of 1 tbsp because I was worried that would be too much. It turned out carmelized on the outside and super tasty. Served with potato and salad, but would be great on a bed of rice. Will definitely do again!
- 453.59 g pork tenderloin
- 44.37 ml orange marmalade
- 29.58 ml soya sauce
- 4.92 ml sesame oil
- 2.46 ml red pepper flakes
- 4.92 ml apple cider vinegar
- 4.92 ml rice vinegar
- 14.79 ml garlic powder
- 29.58 ml olive oil
- white wine
Directions See How It's Made
- Prepare the pork tenderloin by removing the white membrane.
- Heat the frying pan to medium and add the olive oil.
- Mix all of the remaining ingredients together in a small dish.
- Add salt and pepper to the tenderloin.
- When the frying pay is hot, add the tenderloin and brown on each side, approximately 5 minutes each side.
- Remove the tenderloin from the pan.
- Add the sauce to the pan and stir to mix.
- Reduce the heat slightly.
- Return the tenderloin to the pan and cook covered for approximately 15 minutes or until no longer pink inside, turning occasionally. You might have to add a bit of white wine to thin the sauce a bit.
- Let the pork rest for approximately 10 minutes.
- Slice the pork horizontally and pour the juices over the meat.