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)
This recipe was excellent. I listened to the other reviews and made the following changes. I used navel oranges, I did not put the squeezed orange pieces onto the tenderloin. I juiced my oranges and zested them. I put the zest over the top of the tenderloins. For the sauce I added agave syrup to sweeten it up a bit and it was delicious!!!! - 26 Mar 2017 (Review from Allrecipes US | Canada)