Lean and juicy pork fillets are served with a white-wine and citrus sauce in a recipe that's quick enough for a weeknight but fancy enough for company.
The meat is fabulous and gobbled up but the gravy wasn't so good - just a bit to acidic and bitter. I think roasting the juiced oranges was a bit too much. Maybe just some of the orange peel and none of the pith would be a lot better. - 06 Feb 2013 (Review from Allrecipes US | Canada)
Made this tonight using some leftover oranges that had started to get dried up. Followed directions and listened to some of the other comments and did not use the chunks of orange, I used the zest and I juiced the oranges. The sauce was almost like a glaze. Fantastic! - 07 Mar 2016 (Review from Allrecipes US | Canada)
Made this today for New Years brunch. Served it with scalloped potatoes. The response was great. I believe this is now my favorite pork tenderloin recipe. THANK YOU ! - 01 Jan 2019 (Review from Allrecipes US | Canada)