Glazed pork tenderloin


  • 1 large pork tenderloin
  • 2 rosemary sprigs
  • 2 cloves of garlic
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 bay leaves
  • 200 milliliters fresh orange juice
  • zest of 1 orange
  • chilli flakes
  • salt
  • pepper
  • butter

Preparation method (receipt)

Clean the pork from excess fat and tendons. Rub with chopped rosemary and passed through the press garlic, wrap in a food film and put in the fridge for an hour. Melt the butter, add the honey, soy sauce, bay leaf and chili flakes, bring to a boil. Pour the orange juice and add the orange zest, boil for 5 minutes. Remove the bay leaf and zest.Peel the fillet from garlic and rosemary, fry on all sides in the butter. Pour the orange marinade and stew on low heat for 20-25 minutes, turning the meat. Remove the pork from a pot and put in a warm place, blend the sauce.

pork rosemary garlic honey soy sauce bay leaves orange juice orange pepper salt pepper butter