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A sweet, citrusy crackle sets this tenderloin apart
Milk Street Bowtie Caramelized Pork with Orange and Sage

Caramelized Pork with Orange and Sage

25 minutes

Free

Also known as raw sugar, coarse turbinado sugar maintained its crunch under the broiler, giving this pork its crackly crust. Wide strips of fragrant orange peel, coarsely chopped, added flavor and texture (a Y-style peeler was the best tool for zesting). Gently pounding the tenderloin ensured a flat surface for the sugar mixture to adhere; the best way to apply the crust was to arrange the seared pork pieces side-by-side on a plate and press the mixture onto the surface before returning them to the skillet. If the sugar gets too dark before the meat comes to temperature, turn off the oven; the pork will finish cooking in the residual heat. Be sure to season the pork liberally on both sides with salt and pepper before searing it.

2 pounds pork tenderloin, trimmed, cut into 6 pieces
Kosher salt and ground black pepper
1/2 cup turbinado sugar
3 strips orange zest, chopped (1 tablespoon), plus ½ cup orange juice (1 to 2 oranges)
2 tablespoons chopped fresh sage, divided
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
2 tablespoons cider vinegar
Ingredients
  • 2

    pounds pork tenderloin, trimmed, cut into 6 pieces

  • Kosher salt and ground black pepper

  • ½

    cup turbinado sugar

  • 3

    strips orange zest, chopped (1 tablespoon), plus ½ cup orange juice (1 to 2 oranges)

  • 2

    tablespoons chopped fresh sage, divided

  • ¼

    teaspoon cayenne pepper

  • 2

    tablespoons olive oil

  • 2

    tablespoons cider vinegar

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Caramelized Pork with Orange and Sage

Get Ready to Cook

6

Servings

25 minutes

Tip

Don't tent the pork with foil after removing it from the oven. It will lose its candy-like crust. For the same reason, don't spoon the sauce over it. Instead, serve the pork set over pools of sauce on individual plates.

Ingredients
  • 2

    pounds pork tenderloin, trimmed, cut into 6 pieces

  • Kosher salt and ground black pepper

  • ½

    cup turbinado sugar

  • 3

    strips orange zest, chopped (1 tablespoon), plus ½ cup orange juice (1 to 2 oranges)

  • 2

    tablespoons chopped fresh sage, divided

  • ¼

    teaspoon cayenne pepper

  • 2

    tablespoons olive oil

  • 2

    tablespoons cider vinegar

Step 1 of 3

Flatten the pork and prepare the sugar mixture

2
pounds pork tenderloin, trimmed, cut into 6 pieces
Kosher salt and ground black pepper
½
cup turbinado sugar
3
strips orange zest, chopped (1 tablespoon)
1
tablespoon chopped fresh sage
¼
teaspoon cayenne pepper

Heat the broiler to high with a rack 6 inches from the element. Pat the pork dry, then use a meat mallet or a small heavy skillet to gently flatten the pieces to an even 1-inch thickness. Season with salt and pepper. In a small bowl, use your fingers to rub together the sugar, orange zest, 1 tablespoon of the sage and the cayenne. Set aside.

Step 2 of 3

Heat the oil, and brown the pork

2
tablespoons olive oil

In a 12-inch broiler-safe skillet over medium-high, heat the oil until just beginning to smoke. Add the pork and cook until deep golden brown on one side, about 3 minutes.


Transfer the pork browned side up to large plate; reserve the skillet. Use your hands to press the sugar mixture onto the tops of the pork pieces in even layer. Return to the skillet, sugar side up.


Set under the broiler until the meat registers 135ºF at the center and the sugar mixture is golden brown, 5 to 7 minutes, rotating the pan halfway through. Transfer to a carving board and let rest.

Step 3 of 3
½
cup orange juice (1 to 2 oranges)
1
tablespoon chopped fresh sage
2
tablespoons cider vinegar

Meanwhile, return the skillet to medium-high heat on the stovetop. Add the orange juice and remaining 1 tablespoon of sage and cook, scraping up any browned bits, until the sauce is syrupy, 2 to 3 minutes. Stir in the vinegar. Taste and season with salt and pepper. Serve the pork over the sauce.

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