This pork tenderloin with orange recipe is so easy to prepare and so delicious it will soon become one of your go-to recipes.
This recipe is actually one of mom’s creations. She makes this dish either for a nice sunday lunch or even for fine dining when she’s hosting dinner. What’s great about this recipe is that it is extremely easy to prepare, doesn’t take much time, doesn’t require tons of ingredients and looks good enough for an elegant dinner.
So for those of you who’ve been following me since the beginning of this blog, you might have already heard me say that the hardest part of this recipe was not making it but actually getting it out of my mom’s head. lol
She does everything automatically and without measuring anything. So when you ask her how much orange juice do I need? She will answer you “well, you pour it and you see” and you will probably answer as I did “and what am I supposed to see???” ????????
When I was younger, this used to frustrate me a lot but now I laugh about it especially because the apple hasn’t fallen far from the tree. I think that now, after blogging for almost 11 months I’m getting better at writing down and explaining what I’m doing in my kitchen but believe me it is not that easy.
About the orange juice and arrowroot quantity
Well obviously, I’m not going to tell you “pour it and you see” lol. I’m going to explain to you, like my mother did in th end, how to adjust the quantity according to the size of your pork tenderloin and to your Dutch oven.
Ok so the orange juice quantity in this recipe will both depend on the size of your pork tenderloin and the size of your Dutch oven. You need to make sure that about half of your pork tenderloin is soaking in the orange juice so that it will properly cook in it and get the nice orange flavor. So if your Dutch oven is bigger than mine (I’m using a 2.5 qt (2.4 L) Dutch oven) you will need more orange juice. And if your pork tenderloin is smaller than mine, using the same dutch oven size, you might need a little less orange juice. Your pork tenderloin should be soaking in orange juice but not completely immersed (to the point where you can’t see the meat) in it.
You might also need to adjust the quantity of arrowroot. Let’s say you end up using twice as much orange juice as I do, you will also need twice as much arrowroot. The purpose of the arrowroot is to thicken the sauce.