Spicy Stove Top Orange Pork Tenderloin
Juicy, flavorful, and bursting with vibrant citrus notes, this Spicy Stove Top Orange Pork Tenderloin is a must-try for those who love a balance of sweet, tangy, and spicy flavors. This quick and easy skillet recipe features tender pork tenderloin seared to golden perfection, then simmered in a luscious marinade made with freshly squeezed orange juice, honey, soy sauce, and a kick of sriracha. Infused with aromatic garlic, ginger, and smoked paprika, this dish is finished with a glossy, thickened sauce that coats every slice. Perfect for a weeknight dinner or special occasion, this 35-minute recipe pairs beautifully with rice or roasted vegetables, and garnished with fresh cilantro and orange slices, it’s a feast for both the eyes and palate.
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 1 cup orange juice (freshly squeezed)
- 1 tablespoon orange zest
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sriracha sauce
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 teaspoon ground ginger
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 3 slices orange slices (for garnish, optional)
Instructions
Trim any excess fat or silver skin from the pork tenderloin and pat it dry with paper towels.
In a small bowl, mix the orange juice, orange zest, soy sauce, honey, sriracha sauce, ground ginger, smoked paprika, salt, and black pepper. Set the marinade aside.
Heat olive oil in a large skillet over medium-high heat.
Add the pork tenderloin to the skillet and sear it on all sides until browned, about 6 minutes total.
Reduce the heat to medium. Pour the marinade mixture over the pork tenderloin in the skillet. Add minced garlic and red pepper flakes directly to the pan.
Cover the skillet with a lid and simmer the pork for 15-17 minutes, flipping it halfway through, until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
Remove the pork tenderloin from the skillet and let it rest on a cutting board for 5 minutes.
In a small bowl, mix the cornstarch and water to create a slurry.
Bring the remaining sauce in the skillet to a gentle boil. Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes.
Slice the rested pork tenderloin into medallions and spoon the thickened sauce over the top.
Garnish with chopped cilantro and orange slices, if desired. Serve warm with rice, vegetables, or your preferred side dish.
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1205 mg | 52% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 14.8 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
