Orange Glazed Pork Tenderloin

Orange Glazed Pork Tenderloin

8 Reviews 1 Pic
Recipe by  National Pork Board

“A recipe that's sure to have a long life with your family. Serve with wild rice mix and steamed asparagus.”

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Adjust Servings

Original recipe yields 6 servings



  1. Place tenderloins in large resealable plastic bag. Blend together remaining ingredients; pork over pork and seal bag. Marinate in refrigerator for 2 to 24 hours.
  2. Preheat oven to 425 degrees F. Remove pork from marinade and discard marinade. Roast pork for about 20 minutes, or until internal temperature as measured with an instant-read thermometer reaches 155-160 degrees F. Slice to serve.

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Reviews (8)

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This was a really delish marinade! The only reason I didn't give it five stars, was because it didn't really live up to its name ~ the marinade wasn't orange-y enough at all. In fact, my husband didn't know it had marmalade or the oj in it until I told him. That aside...the marinade made for a really tasty and tender tenderloin. It was not salty at all (compared to all the other marinades I've made). A hint here, for easier blending of the ingredients: melt the butter, then add the honey and marmalade, stir with the spoon you used for the honey...and it will slide right off the spoon ~ not sticky and no waste =^.^= ~ then add to remaining ingredients. I also covered it with foil for the first 15 minutes or so, uncovering it during the final 5-10 minutes.

Barb A.

Barb A.

After reading the other reviews, I made a few changes. I doubled the orange marmalade, and also used olive oil instead of butter. While there still wasn't a strong orange flavour, it was detectable and a very tasty pork meal. A definite make again.



We couldn't taste the orange flavor either.

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Amount Per Serving (6 total)

  • Calories
  • 194 cal
  • 10%
  • Fat
  • 4.6 g
  • 7%
  • Carbs
  • 16 g
  • 5%
  • Protein
  • 18.4 g
  • 37%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 658 mg
  • 26%

Based on a 2,000 calorie diet



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