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Filet de porc teriyaki, sauce à l’orange

Teriyaki pork tenderloin with orange sauce

Main course | Easy | 1 hour
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Preheat the oven to 200°C (400°F). Cook potatoes in a saucepan of boiling salted water until tender, about 12 minutes. Drain. 
  2. Season pork tenderloin with salt and pepper and brush with 15 mL (1 tbsp.) teriyaki sauce.
  3. Heat 10 mL (2 tsp.) of oil in a large ovenproof skillet over medium-high heat. Sear pork on all sides, about 4 minutes, or until golden brown.
  4. Add cooked potatoes, cover, and place skillet in oven. 
  5. Cook pork about 25 minutes, until a meat thermometer inserted in the center reaches 65°C (150°F). Remove and transfer pork and potatoes to a platter. Cover with foil and let sit about 10 minutes, until temperature reaches 71°C (160°F).
  6. Meanwhile, heat remaining oil in another skillet over medium-high heat. Sauté onion, bok choy, red peppers, and garlic until tender-crisp, about 3 minutes. 
  7. Season with salt and pepper to taste and add orange segments. Transfer to pork and potato platter.
  8. In the same skillet over medium-high heat, add remaining teriyaki sauce and orange juice; bring to a boil. In a small bowl, whisk broth and cornstarch until smooth. Whisk into the orange juice mixture and simmer until thickened, about 2 minutes.
  9. Carve pork into 12 slices; serve with potatoes and vegetables. Drizzle with sauce. 

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