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Pan-Seared Pork Tenderloin with Rosemary Balsamic and Orange Sauce

Kelsey Nixon
Recipe courtesy Kelsey Nixon
Show: Kelsey's Essentials Episode: Sauces

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Total Reviews: 16

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  • on October 23, 2012

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    Delicious! I would have liked more sauce (I probably used more on each serving than I should have and I only made one tenderloin! I made this based on the show (kept replaying it while I cooked..., so I only used the red wine and I did cook the tenderloin longer in the oven. I paired it with roasted squash risotto and a green salad. Will make it again and again!

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  • on October 04, 2012

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    Very tasty. Just a bit too salty for me. Next time will use less salt. Just read the idea of adding Orange Marmalade to the sauce. Think I will try that next time. I did like the Orange flavor and would like a bit more. Also, was this recipe written incorrectly. It indicates both white wine and red wine. I think on the show you only used red and that's what I did.

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  • on March 12, 2012

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    I watched this one on TV and tried it a few days later. Could not have come out better. This made a nice glaze without burning anything.
    Thanks Kelsey, this was the first thing I tried from you and I will be back.

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  • on February 27, 2012

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    I have made this dish twice now for dinner parties and both times had people stop me in my tracks for the recipe. It is absolutely fantastic, and not that hard to make. I would definitely try this one. I made it with a wild rice and barley pilaf, butternut squash soup, and harvest salad. Delicious!

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  • on January 30, 2012

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    Delicious! I made it for my mom when she came to town and she went home and made it for my dad. I added a tablespoon of frozen orange concentrate to the marinade and let it sit overnight for a little extra flavor.

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  • on January 07, 2012

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    Oh my gosh! This is amazing and actually pretty easy. I did have to bake mine longer in order to come up to the proper temperature. I will definitely keep this one in mind for when company is coming. Try it!

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  • on September 29, 2011

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    This recipe was delicious. I did change it a little because I am not a big fan of orange or lemon in my meat so I added garlic instead to both the marinade and the sauce. It makes a great Sunday dinner or even a weeknight dinner. Yum...

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  • on September 25, 2011

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    A 1.5 lb pork tenderloin took an extra 15 mins, after thoroughly searing it, (if you like your pork slightly pink. The sauce was exceptional!!! Thank you!!

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  • on September 18, 2011

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    I used a 4 # loin and it came out perfect. I added fresh ginger to the marinade. It was exquisite. It was the best porKloig I had ever made. I don't do roasts well. This was fabulous. The sauce came out perfect. I had to double the recipe. I used black cherry balsamic vinegar that I had recently gotten on the Cape. The asparagus bundles were perfect. Can't wait to make the mac and cheese.
    Thank you, Kelsey.

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  • on September 17, 2011

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    I missed the first half of the show - what type of wine did she use....my mouth is watering looking at the meal.

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