Orange Glazed Pork Tenderloin

I absolutely love pork, but it’s gotten a bad rap over the last few years as regenerative and sustainable meat production has grown in popularity and large-scale pork producers continue utilizing worst-practice methods of raising animals. Luckily, I’ve been able to source some delicious cuts of pork from local farms, natural markets in my area, and meat delivery services such as Butcher Box.

If you feel lost, I’d encourage you to do a quick web search of local meat purveyors in your area! Many local farmers have begun selling their products to stores in their area, so you may not have to travel far to get your hands on delicious, local, regeneratively-raised pork, perfect for making these Orange-Glazed Pork Tenderloins!

A quick glaze of fresh orange juice, honey, mustard, and loads of herbs is the perfect accompaniment to oven roasted pork. I hope you enjoy this recipe just as much as I do!

Ingredients needed to make Orange Glazed Pork Tenderloin

To make this delicious pork, you’ll need the following ingredients:

For the Pork

• Pork tenderloins
• Avocado oil
• Salt
• Fresh thyme
• Ground ginger
• Fresh garlic
• Black pepper

For the Orange Glaze

• Navel oranges
• Honey
• Dijon mustard
• Water
• Tapioca or cornstarch
• Crushed red pepper flakes
• Fresh thyme
• Fresh rosemary
• Salt
• Black pepper

Tools used to make Orange Glazed Pork Tenderloin

This pork recipe is easy to make and requires just a few kitchen basics. You’ll need the following items:

• 9×13 inch baking dish, or large rimmed sheet pan
• Small saucepan
• Measuring cups and spoons
• Sharp chef’s knife
• Cutting board
• Instant read meat thermometer
• Basting brush (optional, for brushing on glaze)

That’s it! In case you’re missing one of these items, I’ve linked to a few of the products I have in my own kitchen that never fail me.

How to make Orange Glazed Pork Tenderloin

I love this pork dish because you can sort of “set it and forget it,” as with most things you cook in the oven. It’s no-fuss and the glaze is delicious. You’ll start by combining a few ingredients to make a basic rub for the pork. Slather that on, add to your baking dish, and bake the pork until the internal temperature reaches 145 degrees Fahrenheit.

While the pork roasts, you’ll make the glaze. Combine all the ingredients except the orange zest into a small saucepan and cook over medium heat until the glaze bubbles. Turn the heat down and allow the glaze to bubble for 1-2 minutes, then remove from the heat. Remove the herb bundle and stir in the orange zest.

When the pork reaches temperature, pull it out and brush (or spoon) a layer of glaze over the pork. Place under the broiler for 1-2 minutes, but watch it carefully- it can burn easily!

Let the pork rest at room temperature for 5-10 minutes before slicing, and enjoy!

Looking for other easy main courses?

Try these recipes from The Ardent Cook!

Pork Chile Verde

Harissa Chicken Thighs

Mediterranean Grilled Strip Steak

Recipe Ingredients

For the Pork

2 pork tenderloins, each about 1.25lbs (usually two come in a pack)

1 tbsp avocado oil

1 tsp salt

6 sprigs fresh thyme, leaves only 

½ tsp ground ginger

2 cloves garlic, minced

Black pepper 

For the Glaze

Juice of 4 navel oranges, approximately 1 cup

Zest of 1 navel orange

¼ cup honey

2 tbsp dijon mustard

¼ cup water

1 tsp tapioca starch (or cornstarch) 

Pinch crushed red pepper flakes 

3 thyme sprigs 

2 rosemary sprigs 

Salt, to taste

Recipe Instructions

1. Preheat the oven to 400 degrees Fahrenheit and grease a 9×13 inch baking dish or rimmed baking sheet.
2. Combine the salt, fresh thyme leaves, ground ginger, minced garlic, and black pepper. Rub the pork tenderloins with the avocado oil, then evenly coat in the spice blend. Roast for approximately 20 minutes, pausing after about 15 minutes to add a layer of glaze (see below*)
3. Meanwhile, make the glaze. Combine all glaze ingredients except for the orange zest in a small saucepan. Bring to a boil, stirring frequently, then lower the heat and let simmer for 1-2 minutes until thickened.
4. At about 15 minutes* into the pork cooking time, remove from the oven and brush with the glaze. Return to the oven and cook for an additional 5 minutes or so, until the internal temperature reaches 145 degrees Fahrenheit. To finish, brush with one more coat of glaze and place pork under the broiler for 1-2 minutes until slightly caramelized.
5. Let the pork rest for 5-10 minutes before slicing. Serve with additional glaze and enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Pork Chile Verde

Pork Chile Verde is an easy and delicious way to infuse some flavor into your weekly meals. Made in either the Instant Pot or slow-braised in the oven or slow-cooker, this pork is delicious served in tacos, over nachos, alongside veggies or a crunchy salad, or as is. My own personal favorite way to eat this pork chile verde is to stir in some fresh or frozen corn, canned beans, diced zucchini, and some greens like spinach or kale for a flavorful pork stew topped with radishes and whatever cheese I’ve got on hand. It’s SO good and perfect for a cold winter meal. Read on for the recipe as well as three different methods to cook this chile verde (Instant Pot, slow-cooker, or oven)!

Ingredients needed to make Pork Chile Verde

To start this recipe, you can choose between making your own salsa verde or using a store-bought ones. Both options are great, but I will say that the homemade salsa verde is next-level. Using just a few fresh ingredients, your broiler, and a blender, you can have homemade salsa verde in under 15 minutes. It’s AMAZING. Here’s everything you’ll need:

For the salsa verde:

• Fresh tomatillos
• Poblano peppers
• Jalapeno peppers
• Yellow or white onion
• Garlic
• Cilantro

For the pork:

• Pork tenderloin
• Avocado oil
• Chicken broth
• Ground cumin
• Dried oregano
• Fresh lime juice
• Salt
• Pepper
• Radishes
• Cilantro

Tools used to make Pork Chile Verde

Depending on which method you choose to make this chile verde, and whether you choose to make your own salsa, the tools required to execute this dish will vary. Luckily, there isn’t anything out of the ordinary required! I’ll list the tools needed if you make the recipe exactly as written, including the homemade salsa verde. Here’s the list:

For the salsa verde:

• Rimmed sheet tray
• High-speed blender

For the pork:

• Sharp chef’s knife
• Instant pot, slow cooker, or large Dutch oven with a lid
• Tongs
• Two forks, for shredding meat

How to make Pork Chile Verde

This recipe looks and sounds a bit more complicated than it looks. You’ll begin by preparing your vegetables to roast under the broiler. Remove the husks from your tomatillos, halve and seed the peppers, remove the skin and quarter the onion, and peel the garlic cloves and add to a sheet tray. Drizzle all over with avocado oil, then place on the top rack directly under the broiler. Let them roast approximately 10-12 minutes until the skins are charred and the vegetables have begun to release their juices and soften. Add everything to a high-speed blender with a pinch of salt and pureé until smooth.

Once you’ve made your salsa, you’ll want to prepare the pork for searing. Cut it into roughly 2-inch pieces and heat some avocado oil in your cooking vessel of choice. My preferred method is the Instant Pot for time’s sake, but using a slow cooker or Dutch oven works great as well. Be sure to see the full slow cooker instructions in the recipe below, as you’ll need to sear the meat in a different pot before adding to the slow cooker.

Sear the meat in the hot oil, working in batches to avoid crowding the pan. Once all the meat is seared, add it back to the pot and cover with the salsa verde and chicken broth. Stir in the cumin, oregano, and a pinch each of salt and pepper, and let it cook!

You’ll know the meat is finished when it is falling apart and easily shreds using two forks. Serve this pork inside tacos or over nachos, with added veggies for a quick stew, or scooped onto a fork and devoured as is.

Looking for other easy and flavorful protein options?

Try these recipes from The Ardent Cook!

Harissa Chicken Thighs

Gorgonzola-Stuffed Chicken with Delicata Squash

Mediterranean Grilled Strip Steak

Recipe Ingredients

1 pound fresh tomatillos, husks removed, quartered

2 large poblano peppers, halved and seeded

2 jalapeño peppers, halved and seeded

1 yellow onion, skinned and cut into 6 wedges

4 cloves garlic, skinned

1 cup cilantro leaves and stems, packed

2.5-3 pounds pork tenderloin, trimmed and cut into 2-inch pieces

2 Tbsp avocado oil

2 cups chicken broth

1 tsp ground cumin

1 Tbsp dried oregano

Juice of 1 lime

Salt and pepper, to taste

Fresh radishes, thinly sliced (optional, for serving)

Additional cilantro, for serving

Recipe Instructions

For the salsa verde

1. Prepare vegetables as directed and add to a large rimmed sheet tray. Drizzle with avocado oil and broil on high on the top rack of the oven for 10-12 minutes, or until skins are black and blistered and vegetables are beginning to soften and release their juices.
2. Add to a high-speed blender with a pinch of salt and blend until smooth. Adjust seasonings as needed to taste. Set aside. Alternatively, one 16oz jar of store-bought salsa verde may be substituted.

Instant Pot Method (preferred)

1. Prepare pork as directed and season all over with salt. Turn the Instant Pot to the sauté function and heat avocado oil. Working in batches, sear the pork on all sides.
2. Add all of the seared pork back into the IP and top with the salsa verde, chicken broth, cumin, oregano, and a pinch each of salt and pepper. Stir to combine. Close the lid and place vent to “sealing” position, then cook on manual high pressure for 35 minutes. Allow for 10-15 minutes of natural pressure release, then quick release the remaining steam before opening the lid.
3. Shred the pork using two forks. Stir in the fresh lime juice and taste the chile verde for salt and pepper, then add to taste. Top with thinly sliced radishes and cilantro, or add to tacos, nachos, a stew, or enjoy with eggs in the morning.

Slow-Cooker Method

1. Prepare pork as directed and season all over with salt. Heat avocado oil in a large skillet over medium-high heat and sear the pork on all sides, working in batches as necessary to avoid crowding the pan.
2. Transfer the seared pork to the slow-cooker and top with the salsa verde, chicken broth, cumin, oregano, and a pinch each of salt and pepper. Stir to combine. Cook on low for 5-6 hours, or on high for 2.5-4 hours. The meat is finished when it is falling apart and easily shreds using two forks.
3. Shred the meat, then stir in the fresh lime juice and season with salt and pepper to taste. Top with thinly sliced radishes and cilantro, or add to tacos, nachos, a stew, or enjoy with eggs in the morning.

Oven Method

1. Preheat the oven to 350 degrees Fahrenheit. Prepare pork as directed and season all over with salt. Heat avocado oil in a Dutch oven over medium-high heat and sear the pork on all sides, working in batches as necessary to avoid crowding the pan.
2. Add all of the seared pork to the Dutch oven and top with the salsa verde, chicken broth, cumin, oregano, and a pinch each of salt and pepper. Stir to combine. Cover and bake for 1.5-2.5 hours, checking periodically, until the pork is falling apart and easily shreds using two forks.
3. Shred the meat, then stir in the fresh lime juice and season with salt and pepper to taste. Top with thinly sliced radishes and cilantro, or add to tacos, nachos, a stew, or enjoy with eggs in the morning.

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Instant Pot Lemongrass Pork Bowls

Now that I finally bit the bullet and bought an Instant Pot (albeit I got it for half price on Facebook marketplace), I truly can’t believe I lived without one. It’s not that it can do anything magical that I can’t do in a pot on the stove, it’s just the fact that it goes so. much. faster. What would normally take over 2 hours takes like…. 15 minutes?!

I will admit I was extremely nervous to use this. Something about the pressure had me totally wigged out, like I’d open the lid and pork would shoot across my kitchen. Let me state this disclaimer: as long as you allow for 10 minutes of natural release (or longer, if you’re doing something else), you will be completely fine to let the remaining pressure release via the quick release function. If you don’t know what I’m talking about, continue reading this recipe, which will explain everything.

These Instant Pot Lemongrass Pork Bowls are loaded with bright flavor from the lemongrass and fresh veggies. They are customizable based on the vegetables you have on hand and it’s easy to swap out the brown rice base for whatever base you want. If I can give you one tip, it would be to absolutely make the easy pickled red onions. They totally make this dish in my opinion, and they only require a little bit of forethought and prep work to have homemade pickled red onions for days.

I hope you enjoy this recipe as much as I do, and I look forward to sharing more Instant Pot recipes with you all in the future!

Ingredients needed to make Instant Pot Lemongrass Pork Bowls

These bowls are made using lots of fresh ingredients, which is one of the reasons I love them. The recipe includes amounts for 4 servings, so this is great for a small family or to have prepped leftovers for later in the week. You can always halve the amounts listed in the recipe if you only want 2 servings! Here’s what you’ll need:

• Brown rice
• Pork tenderloin
• Fresh garlic
• Lemongrass paste
• Shredded carrots
• Cucumber
• Pickled red onion
  • Red onion
  • Red wine vinegar
  • Sugar
  • Salt
• Jalapeno
• Cilantro
• Sesame Chili Vinaigrette
  • Rice vinegar
  • Honey
  • Fresh lime juice
  • Ground ginger
  • Sesame seeds
  • Toasted sesame oil
  • Chili garlic sauce (or Sambal Oelek)
  • Salt

Tools used to make Instant Pot Lemongrass Pork Bowls

As the title of the recipe suggests, you need an Instant Pot to make this recipe in the time specified. If you don’t mind spending a little extra time, you could also do the pork in the oven roasted low and slow to get it to the perfect shredded consistency. I’d highly recommend the IP version, however, to make this a quick weeknight meal. Other than the Instant Pot, you’ll need a large cutting board, sharp chef’s knife, small saucepan, mixing bowl, measuring cups and spoons, and a whisk.

How to make Instant Pot Lemongrass Pork Bowls

The majority of the work for these bowls happens behind the scenes in the Instant Pot, which is great. To start, you’ll want to make your pickled red onions so they have time to cure while the rest of the meal cooks. Bring the vinegar, salt, and sugar to a boil and stir until everything has dissolved. Pour over the sliced red onions in a glass jar or tupperware container, and set aside.

Next, sear the pork on all sides using the sauté feature on the IP. You may need to work in batches to avoid crowding, then you’ll transfer the seared pork back into the pot along with the garlic, lemongrass paste, water, and a little salt and pepper. Set it to manual high pressure, then set the timer for 32 minutes. Keep in mind the whole thing will take longer than 32 minutes, as the pot needs time to pressurize as well as time to naturally release after cooking. Total time in the pot is about 50-60 minutes.

If you don’t have an Instant Pot, you can easily make the pork in the oven. Simply follow the steps above to sear the pork, then roast in a Dutch oven (or similar oven-safe pot with a tight-fitting lid) at 350 for 1-2 hours, until the pork shreds very easily.

While the pork cooks, you’ll thinly slice all of the vegetables and cook the rice (if not cooked ahead of time). You can also make the dressing- simply combine all the ingredients and whisk until mixed. Once the pork is finished, shred it using two forks and toss it back in with the juices, then assemble. Layer the rice, shredded pork, sliced veggies, and fresh cilantro, if using, then drizzle all over with the sesame chili vinaigrette. Easy as that!

Looking for other easy weeknight bowls?

Try these other recipes from The Ardent Cook!

Curried Pumpkin Chickpeas with Cucumber Raita

Harvest Steak and Goat Cheese Bowls

Ponzu Greens and Grains Bowl

Recipe Ingredients

2 cups brown rice or quinoa, cooked

2 pork tenderloins, about 2-2.5lbs total

½ cup water 

4 cloves garlic, minced

¼ cup lemongrass paste

1 cup shredded carrots 

1 cup thinly sliced cucumber

½ cup pickled red onion

• one medium red onion, thinly sliced
• 1 cup red wine vinegar
• 2 tbsp sugar
• 1 tbsp salt

1 jalapeno, seeded and thinly sliced

½ cup cilantro, finely chopped, packed 

½ cup sesame chili vinaigrette

• ¼ cup rice vinegar
• 1 tsp honey
• Juice of ½ lime
• ¼ tsp ground ginger
• ½ tsp sesame seeds
• ¼ tsp toasted sesame oil
• ¾ tsp chili garlic sauce (or sriracha)
• ¼ tsp salt

Recipe Instructions

1. Make the pickled red onions. Thinly slice onion and add to a large pickle jar or heat-safe container. Bring the vinegar, salt, and sugar to a boil, stirring until sugar has dissolved. Let cool for 3 minutes, then pour over the onions to cover. Set aside.
2. Cut the two tenderloins into 2-3 equal pieces and season on all sides with salt. Turn instant pot to the normal sauté function and sear pork. You may need to work in batches. 
3. Once seared, transfer the pork to a plate and add the lemongrass and smashed garlic. Stir for 30 seconds or so, until very fragrant, then add water to deglaze the pot. Add the pork back in and set to manual high pressure, then set the timer for 32 minutes. Allow for natural pressure release for 10 minutes, then quick release to completely depressurize the instant pot.
4. Shred the pork using two forks, then return it to soak in its juices. Assemble the bowls by dividing the ingredients amongst four servings. I like to have a bowl each for dinner, then have two leftover for our lunches the next day. Layer the rice, shredded pork, sliced veggies, pickled red onions, and cilantro (if using). Drizzle all over with the sesame chili vinaigrette and enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.