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Orange-Glazed, Pork Tenderloin with Italian Seasoning

Orange-Glazed, Pork Tenderloin with Italian Seasoning

  • Prep

    10 m
  • Cook

    28 m
  • Ready In

    1 h 23 m
USA WEEKEND Pam Anderson

USA WEEKEND Pam Anderson

Pork tenderloins turn out tasty and juicy when briefly brined, glazed with orange, and grilled over coals.

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Nutrition

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  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 7648 mg
  • 306%

Based on a 2,000 calorie diet

Directions

  1. Dissolve salt and sugar in 1 quart of water in a bowl. Add meat and let stand 45 minutes. Rinse, then pat dry.
  2. Meanwhile, in a small pan, reduce orange concentrate by half over low heat. Stir in garlic and Italian seasoning. Brush pork with glaze and set aside.
  3. Either build a charcoal fire in half the grill or turn gas grill burners on high for 10 minutes. Lubricate hot grill rack with an oil-soaked rag using tongs.
  4. Place tenderloins on hot grill rack and close lid; grill until well-seared, about 7 minutes. Turn meat and close lid; grill until well-seared on second side, about 6 minutes longer. Turn off gas grill (or move meat to the charcoal grill's cooler side) and let tenderloins sit in covered until the internal temperature reaches 145 degrees (63 degrees C) on a meat thermometer, about 5 minutes longer.
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Reviews

Kriston Scott
19

Kriston Scott

10/7/2007

This is a very good recipe for cooking pork loin. It came out very tasty, and my wife and I both thoroughly enjoyed it. I seared the meat on a gas grill, according to the recipe. The only thing I did different was, instead of leaving the meat in the grill, I cooked it for 5 minutes in a microwave oven.

rhollin
10

rhollin

5/7/2009

I made this recipe as written. I separated some of the glaze to brush on the meat while it was cooking, and reserved some to use as a sauce. I'm disappointed with this recipe because the glazed meat alone did not have nearly enough flavor. But when the glaze was used as a sauce, the orange flavor was way too strong and sweet. I think the meat needs some kind of spice rub before glazing, and the glaze needs to be flavored with orange but not made completely from concentrated OJ.

WEBANGEL14
9

WEBANGEL14

3/19/2009

This was great! Very low fat and tasty! Quick and easy to prepare - I made the sauce the night before, then cooked it up after work on a week night. Recommended!

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