Orange-glazed pork tenderloin (Solomillos de cerdo en salsa de naranjas) from My Kitchen in Spain: 225 Authentic Regional Recipes by Janet Mendel

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Accompaniments: Chard with raisins and pine nuts (Acelgas con pasas y piñones)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on July 09, 2019

    Really easy to make with good flavor. Be careful with the timing as it's easy for the pork to overcook.

  • chawkins on May 31, 2019

    Quick and easy dish with simple pantry ingredients. The pork was moist and the pan sauce was light and tasty.

  • Gio on May 20, 2016

    Pg. 265. Delightful for the tenderloin, and for pork chops as well. The ingredients and timing produce a tasty slice of tender juicy pork and an orangey winey pan sauce. Lovely for a dinner party or an evening meal.

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