Pan-Seared Pork Tenderloin with Ancho Chile and Orange Sauce

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork tenderloin medallions seared to a golden crust, drizzled with a tangy and slightly smoky ancho chile and orange sauce. This Mexican-inspired pork recipe, ready in about 30 minutes, pairs pork tenderloin, ancho chile powder, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 360 cal/serving

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Ingredients

1.5 lbs, trimmed and sliced into 1-inch medallions pork tenderloin
2 tsp ancho chile powder
1 cup, fresh squeezed orange juice
1 tsp orange zest
1 tbsp honey
3 tbsp olive oil
2, minced garlic cloves
1.5 tsp salt
1 tsp black pepper
2 tbsp unsalted butter

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Instructions

Step 1: Season 1.5 lbs pork tenderloin medallions evenly with 2 tsp ancho chile powder, 1.5 tsp salt, and 1 tsp black pepper on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add pork medallions and sear for 3-4 minutes per side until golden brown and cooked through (internal temp 145°F). Transfer medallions to a plate and cover loosely with foil.
Step 3: In the same skillet, add remaining 1 tbsp olive oil and 2 minced garlic cloves. Sauté for 30 seconds until fragrant but not browned.
Step 4: Pour in 1 cup fresh orange juice, 1 tsp orange zest, and 1 tbsp honey. Stir and bring to a simmer, scraping up browned bits from the pan. Cook sauce for 5-6 minutes until it reduces and thickens slightly.
Step 5: Remove skillet from heat and whisk in 2 tbsp unsalted butter until sauce is glossy.
Step 6: Return pork medallions to the skillet and spoon sauce over them to coat. Serve immediately with extra sauce drizzled on top.