A quick and elegant pork tenderloin recipe with a bright apple–orange sauce. The meat stays perfectly pink and juicy thanks to precise low-temperature cooking, while the microwave-softened apple creates a silky, balanced sauce. Easy, fast and ideal for weeknight dinners or special occasions.

Ingredients

• 1 pork tenderloin (400–500 g)
• 1 apple
• Juice of 1 orange
• 1 teaspoon honey
• 1 tablespoon olive oil
• 15 g butter
• Rosemary + bay leaf
• Salt and pepper
• ½ teaspoon cornstarch (optional)

Directions

1.  Microwave apples
   Cut the apple into small cubes.
   Place in a microwave-safe bowl with a pinch of salt.
   Cover and cook 2–3 minutes at 800W until soft.
2. Sear the whole tenderloin
   Heat oil + butter + rosemary + bay in a pan.
   When the butter foams, add the seasoned tenderloin.
   Sear on all sides 5–7 minutes until nicely browned.
   Remove the herbs if they darken.
3. Cut into medallions
   Remove from the pan and cut into 2–3 medallions, 4–5 cm thick.
   Place them back in the pan.
4. Start cooking with honey and orange
   Add the honey.
   After a few seconds, add the orange juice.
   Stir for 30–40 seconds.
   Lower the heat.
5. Final cooking (NEW TIMES FOR PINK RESULT)
   Cover and cook 4–5 minutes total, flipping halfway.
   Check temperature: remove immediately at 54–55°C (129–131°F).
   Rest 4 minutes covered: final temp 57–58°C (135–136°F), perfectly pink and juicy.
   Do NOT let it go above 58°C during cooking or it will toughen.
6. Make the sauce
7. Blend the cooked apples with some of the pan juices.
   Add more juices to reach the desired consistency.
   For extra body: ½ teaspoon cornstarch dissolved in water, cook 20–30 sec.
   Adjust salt.
8. Serve
   Serve the medallions whole with the sauce underneath and spooned over the top.