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Pork fillet with blood orange sauce recipe

Pork fillet with blood orange sauce recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork fillet

Lean and juicy pork fillets are served with a white-wine and citrus sauce in a recipe that's quick enough for a weeknight but fancy enough for company.

2 people made this

IngredientsServes: 8

  • 2 pork fillets
  • 2 cloves garlic, sliced, or more to taste
  • salt and ground black pepper to taste
  • 3 blood oranges, halved
  • 240ml fruity white wine, such as sauvignon blanc
  • 10g coarsely chopped coriander
  • 1 tablespoon cornflour
  • 120ml cold water

MethodPrep:15min ›Cook:30min ›Extra time:5min › Ready in:50min

  1. Preheat oven to 200 C / Gas 6.
  2. Cut small, shallow slits into pork fillets using a sharp knife and stuff a slice of garlic into each slit. Season pork with salt and black pepper and place into a glass baking dish. Squeeze blood orange halves over pork; leave 2 or 3 squeezed halves in baking dish. Pour white wine over pork and sprinkle with fresh coriander.
  3. Bake in the preheated oven until pork is cooked through, about 30 minutes. Allow pork to rest for 5 to 10 minutes.
  4. While pork is resting, discard baked orange rinds and pour pan juices into a small saucepan. Bring juices to the boil. Whisk cornflour with cold water in a small bowl until smooth; stir into pan juices. Reduce heat to low and simmer sauce until thickened, about 5 minutes. Serve pork sliced into thin medallions and top with sauce to serve.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

by Baking Nana

The meat is fabulous and gobbled up but the gravy wasn't so good - just a bit to acidic and bitter. I think roasting the juiced oranges was a bit too much. Maybe just some of the orange peel and none of the pith would be a lot better.-06 Feb 2013

by Helene

Made this tonight using some leftover oranges that had started to get dried up. Followed directions and listened to some of the other comments and did not use the chunks of orange, I used the zest and I juiced the oranges. The sauce was almost like a glaze. Fantastic!-07 Mar 2016

by Terry

Made this today for New Years brunch. Served it with scalloped potatoes. The response was great. I believe this is now my favorite pork tenderloin recipe. THANK YOU !-01 Jan 2019

Recipe Summary

  • 1 cup orange juice
  • ⅓ cup soy sauce
  • 2 tablespoons chopped fresh rosemary
  • 3 teaspoons minced garlic
  • 2 (3/4 pound) whole pork tenderloins
  • salt and freshly ground black pepper to taste

Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.

Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).

Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.

Sweat off mirepoix , add pigs cheeks then colour, add stock then cook in a pressure cooker for 45 mins.
Roll pork fillet in cling film to get a fat firm sausage shape, leave in fridge till ready to cook.
Place lightly greased pork rind into oven for around an hour till crisp crackling once cooled pulse in a food processor to make crumbs which we will later roll the cooked pork fillet in.
Sweat mirepoix and with slight caramelising to give your sauce some colour, add cider and reduce by 2/3 add chicken stock and reduce by ½.
Cut out oblong potato shapes, place in a deepish dish, half cover the potatoes with chicken stock then add a healthy amount of hard butter on top of each potato, season then roast for about 30 mins.
Peel carrots and cut into equal sizes, boil in seasoned water and a knob of butter, when very well cooked puree and keep hot.
Peel and blanch onions, baby carrots and turnips refresh and leave for later.
Half and wash gem lettuce then blanch and refresh.
Remove pork from the fridge and cut into portions, seal off the cut ends of pork keeping the cling film on roast in oven for approx. 16 mins, remove from oven and rest.
Reheat baby veg and gem in butter and season.
Build garnish of veg on top off the potato, add dots of carrot puree to the plate position pigs cheek in a pool of carrot puree, remove pork from cling film and roll in pork crackling, place on plate and finish with cider sauce.

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Bercy Sauce Recipe

Gilles Le Scanff & Joëlle-Caroline Mayer / Getty Images

This version of the Bercy sauce, named after a district in the east of Paris, is a savory sauce for roasts and steaks. It's a lot like the red wine reduction sauce above, only it's made by reducing white wine instead of red.

Nigel Slater’s pork with orange and miso recipe

Take a piece of pork fillet, about 350g in weight, cut it in half to give 2 shorter pieces. Warm 2 tbsp of groundnut oil in a shallow pan then brown the pork evenly on all sides. Remove the meat from the pan, then keep it in a warm place, covered by foil or a lid, for 15 minutes.

Peel and thinly slice 2 blood oranges. Remove any oil from the pork pan, then place it over a moderate heat and melt 40g of butter in the pan. When it starts to froth stir in 2 tbsp of honey, 1 tbsp of white miso and the juice of another orange.

Slice the pork fillets thickly then place the pieces in the pan and continue cooking briefly until hot right through. Serve immediately, with the orange slices. Serves 2.

Pork tenderloin with blood oranges

This aromatic rub of spices and herbs infuses the meat with flavour as it roasts. A side serving of blood-red citrus fruit lifts this dish to new heights.

Serves 2-4
680g pork tenderloin
2 blood oranges, peeled and sliced horizontally

For the marinade
1 tbsp olive oil
Juice of 1 blood orange

For the rub
1 tsp thyme
1 tsp ground cumin
1 tsp oregano
1 tsp garlic powder
½ tsp salt
½ tsp black pepper

1 First make the marinade. Whisk the olive oil and orange juice together, then generously spread it over both sides of the pork tenderloin. Marinate the meat in a covered bowl in the fridge for at least 30 minutes – preferably for a few hours.

2 Preheat the oven to its highest setting: 240C/475F/gas mark 9, or higher if your oven allows it. In a small bowl, combine all the spices for the rub. Place the pork on either a baking tray or roasting dish and cover with the rub. Cook for about 25 minutes, until the meat is brown on the outside.

3 Peel and slice the blood oranges, then serve them alongside the pork.

Lucy Madison and Tram Nguyen,

Pork recipes

Pork is one of the most widely used meats in Italian cooking, although Italian consumers remain far more likely to buy cured meats (such as salami and prosciutto) than fresh. Preparations of cooked pork vary from region to region, with it popular in Calabria to grill chops flavoured with pepper and fennel (braciole di maiale) or roasted and stuffed with salt, herbs and garlic to make porchetta in central Italy. This collection of pork recipes contains a variety of different cuts and preparations, from ham and pancetta to pork ribs and suckling pig recipes.

Roberto Petza uses suckling pig in his pork terrine recipe, serving the neat cubes of meat with tangy orange compote and edible flowers in a beautifully presented starter dish. Emanuele Scarello uses pork mince in his ragù recipe, while Giorgio and Gian Pietro Damini serve succulent sous vide pork ribs with marinated asparagus and a stunning mustard crumb.

Pork fillet with blood orange sauce recipe - Recipes

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Serving: Serves 02

Pork Fillet with Mushroom Sauce

We think you will love this tender pork fillet with mushroom sauce. A perfectly succulent piece of meat for dinner that is both light and hearty. Pork fillet is the perfect lean choice for a classic dish steamed to perfection.

Recipe Tester Feedback: "A tasty, easy to make dish for any special occasion. The meal was really tender." - Christine

No: Gluten / Egg / Nuts
Contains: Dairy

Preparation Time 10 minutes
Cooking Time 20 minutes
Serves 2
Cannot be frozen


  1. Tomahawk Pork Chops: You may need to order these from your butcher in advance, but with notice, they can provide this cut for you.
  2. Orange/Blood Orange: I used blood orange as they were in season at the time we photographed the recipe. When they aren't in season use normal everyday oranges.
  3. Butter: You can use salted or unsalted, whatever you have in the fridge. If you do use salted (as I did) you won't need to season the sauce with more salt.
  4. Rosemary: Fresh rosemary is best, but if unavailable use 2 teaspoons of dried rosemary.
  5. Fennel Seeds: These add a slightly sweet aniseed taste that pairs beautifully with pork and orange.
  6. Oil: Use a light tasting olive oil or your favourite oil you cook with.
  7. Salt: Used in the marinade, seasons the pork.
  8. Garlic: Adds a great flavour punch to the dish.

Recipe Summary

  • 4 (4 ounce) wild salmon fillets
  • 3 teaspoons olive oil
  • 4 (12 inch) squares of parchment paper
  • 1 blood orange, sliced into rounds
  • 1 lemon, sliced into rounds
  • 1 lime, sliced into rounds
  • 1 bunch fresh dill weed
  • ½ teaspoon lemon pepper

Preheat the oven to 450 degrees F (220 degrees C).

Brush each piece of salmon on both sides with a light coating of olive oil. Fold each sheet of parchment in half and use scissors to round out the corners so that it is almost a circle. Open the sheets back up.

Place the salmon fillets skin side down onto the center of each piece of parchment. Sprinkle with lemon pepper, then place a sprig of dill onto each fillet. Cover with one slice of orange, one slice of lemon and one slice of lime per serving. You may add more to taste. Lay another sprig or two of dill over the citrus slices.

Fold each piece of parchment up and over the fillets. Holding both edges of the parchment together, roll the edge down making several folds as you go until the fish fillets are tightly sealed in their packets. Place packets on a baking sheet.

Bake for 12 to 15 minutes in the preheated oven, or until fish is able to be flaked with a fork. You may need to open one of the packets to check. To serve, place packets onto serving plates and use scissors to cut an X in the center, being careful not to cut the food.

Watch the video: Duck breast over creamy polenta, blood orange u0026 grape plum (June 2022).


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