Paprika Courtyard · Main dishes

Orange Pork Tenderloin with Roast Potatoes

Name: Orange Pork Tenderloin with Roast Potatoes
Total time: 75 min
Yield: 4 servings
Ingredients: 600 g Pork tenderloin; 800 g Potatoes; 2 whole Orange; 1 whole Onion; 3 cloves Garlic; 5 g Fresh rosemary; 3 tbsp Olive oil; 1 tsp Paprika; 100 ml Water; 1 tsp Salt; 0.5 tsp Black pepper

A whole pork tenderloin with an orange, rosemary and paprika pan sauce, served with golden potatoes, onions and roasted orange wedges.

75 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Pork tenderloin600 g
Potatoes800 g
Orange2 whole
Onion1 whole
Garlic3 cloves
Fresh rosemary5 g
Olive oil3 tbsp
Paprika1 tsp
Water100 ml
Salt1 tsp
Black pepper0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

No major allergens in the listed ingredients.

Method

Start the potatoes

Heat the oven to 220°C (425°F). Scrub the potatoes and cut into 2 cm chunks; cut the onion into thick wedges. Toss both on a large tray with 2 tbsp oil, 0.5 tsp salt and half the pepper. Roast for 25 minutes, turning after 15 minutes. Wash both oranges. Cut one into eight wedges and add it to the tray after the first 15 minutes.

Prepare and sear the pork

While the vegetables roast, finely zest and juice the other orange. Mince the garlic and finely chop the rosemary leaves, discarding the woody stems. Trim the silvery membrane from the pork and pat it dry; season with the remaining salt and pepper. Heat the remaining 1 tbsp oil in an ovenproof skillet over medium-high heat. Brown the tenderloin for 5–6 minutes, turning to colour every side. Wash the raw-meat board, hands and utensils.

Roast with orange sauce

Take the skillet off the heat. Add the orange juice and zest, garlic, rosemary, paprika and 50 ml of the measured water around the pork, taking care of the hot pan. Put the skillet into the oven alongside the potato tray. Roast for 15–25 minutes, until a clean thermometer inserted into the thickest centre of the pork reads 71°C (160°F). Keep roasting the potatoes until tender and browned, removing their tray first if ready.

Rest and reduce

Lift the cooked pork onto a clean board and rest for 8 minutes. Protect your hand from the hot skillet handle. Put the skillet over medium heat and simmer the orange juices for 2–4 minutes until lightly syrupy, stirring to release the browned bits. If almost dry, bring the remaining 50 ml measured water to a boil, starting with cold tap water, and add only as much as needed to loosen the sauce.

Slice and serve

Slice the rested tenderloin across the grain. Divide the pork, potatoes, onion and roasted orange wedges among four plates. Spoon the hot orange sauce over the pork; squeeze the roasted wedges over the potatoes if you like.

Pork tenderloin is a lean, small cut. Start checking early, but follow the 71°C thermometer target rather than colour.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.