Tangy Citrus-Glazed Pork for Effortless Dinner Bliss

Sweet tang hitting the nose, caramel bubbles forming on edges of seared pork. The zing of citrus caught between sticky honey and a touch of sharp, peppery mustard. Quick sizzle, slow simmer, sauce thickening up while meat softens just right—almost melts, really. Garlic and shallots, buttery whispers in the background. No fuss. Just flavors that punch and settle warm.

Why You’ll Crave It

• Bright citrus notes to cut through rich pork flavors, surprisingly fresh
• Sticky, glossy sauce that clings to each bite, irresistibly shiny
• Fast prep, mostly hands-off simmering—time saver but feels fancy
• Extra layers with mustard and vinegar for a slight tang surprise
• Works well chilled or room temp next day, kind of like leftover magic

Always fun to mix something sweet and sharp in pork—makes the dinner table livelier.

What You’ll Need

• Fresh Tangerine Juice: about 200 ml, freshly squeezed for that punchy citrus vibe
• Maple Syrup: a sweet twist substitute for honey, 12 ml (just under a tablespoon)
• Arrowroot Powder: 7 ml (roughly 1½ teaspoons), smoother thickener than cornstarch
• Dijon Mustard: 4 ml, a slightly smaller spoonful for subtle sharpness
• Pork Tenderloin: two fillets, sliced into medallions about 2 cm thick—not too chunky
• Avocado Oil: 25 ml (close to 2 tablespoons), high smoke point, clean taste
• Shallot: one medium, finely minced—adds that sweet-onion crunch
• Garlic Clove: one large, crushed and chopped finely
• Grass-fed Butter: 20 ml (just under 1½ tablespoons), richer flavor
• Apple Cider Vinegar: 17 ml (a slightly bigger splash), for sharp acidity
• Salt and Pepper: to taste, obvious but crucial

Easy How-To

Get that juice mix ready first

Whisk together the tangerine juice, maple syrup, arrowroot, and Dijon mustard in a bowl. Keep it aside—don’t let the powder settle at bottom, a quick stir before adding to pan will help.

Sear the pork medallions

Heat avocado oil in a wide skillet over medium-high heat. Toss in medallions, 1 to 1½ minutes per side—enough to get a golden crust but not cook through. Salt and pepper them right in the pan. Set aside on a warm plate, let them rest a bit.

Shallot and garlic stage

Lower heat to medium. Add butter, then shallots and garlic into the same pan—don’t clean it out! Sauté for 2-3 minutes until soft and fragrant, slightly golden but not burnt.

Deglaze and sauce up

Pour in the apple cider vinegar, scraping up all those tiny browned bits stuck to the pan. Let that bubble and reduce for about a minute, then add your juice mixture. Stir everything together and bring it to a gentle boil while stirring. Season with salt and pepper again.

Final simmer with pork

Return pork medallions to the pan, spooning sauce over them. Drop heat to low. Simmer for 3-5 minutes—time enough for sauce to thicken into that sweet-tangy glaze and for pork to reach warm, tender perfection. Keep basting, keep an eye—don’t rush this.

Good to Know

• Arrowroot gives that clear, shiny finish to sauce unlike cloudy cornstarch
• Maple syrup changes flavor depth—less floral than honey, earthier, more toasted
• Don’t overcook pork or sauce will turn gluey; gentle simmer is key here

Serving Ideas

• Roasted fingerling potatoes tossed in rosemary and garlic
• Steamed broccolini or sautéed green beans with lemon zest
• Simple fluffy couscous with parsley and toasted almonds for crunch
• Cool crisp slaw with cabbage and carrot—something to contrast sticky sauce

Top Tricks

• Rest medallions briefly after searing—juices settle, meat stays tender

Frequently Asked Questions

Can I use fresh oranges instead of tangerines?

Absolutely. Oranges tend to be sweeter and less tart, so the maple syrup can be dialed down a bit. The citrus zing will still brighten the sauce—it just shifts flavor slightly.

What if I don’t have arrowroot or cornstarch?

You can skip the thickener for a thinner sauce, just simmer longer to reduce. Or try potato starch if available. Flour isn’t great here—it’ll cloud the sauce and change texture.

Is there a way to make this dairy-free?

Swap butter with a neutral oil or vegan butter if you want that rich mouthfeel. Don’t expect exact same depth, but it’s still tasty. Just crank the shallots and garlic for extra flavor.