Pork Tenderloin with Orange Marmalade Glaze

Pork Tenderloin with Orange Marmalade Glaze

Love2cook2 0

"A lovely pork tenderloin with a hint of orange. Great for a fall night! You can use brown sugar in place of the honey if you prefer."

Ingredients 1 h 35 m {{adjustedServings}} servings 316 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

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  1. Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
  2. Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
  5. Remove the cover and allow the meat and juices to stand for 10 minutes.
  6. To serve, slice the meat and drizzle with pan juices.
  7. If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.
Tips & Tricks
Amazing Pork Tenderloin in the Slow Cooker

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Reviews 6

  1. 9 Ratings

Baking Nana

This is a tough one to rate. The marinade has great flavor but the cooking method is way off. This what I would do in the future.... Heat oven to 425. Season the pork tenderloin with kosher salt and pepper. Sear the tenderloin in a hot oven proof skillet - just a couple of minutes per side and then into the oven for about 20 minutes, until the pork is about 145 degrees - remove from oven and place on a platter, tent with foil to rest. Mean while, heat a small amount of oil and add the garlic - cook for a minute or two and then add the remaining sauce / marinade ingredients - simmer on low heat and serve with the pork, rice and a vegetable like snap peas or green beans. See the recommended cooking temps and times for pork. ///Pork Tenderloin (roast at 425°F.) ½–1½ lbs. 145° 20–27 minutes total time

Pamela Burchard

This pork roast turned out very good. I heavily basted the 2 1/2 lb. pork tenderloin roast and I still had left over. I use Orange-Pineapple Marmalade instead. I will adjust the marmalade glaze ingredients for a 1 1/2 lb. roast but still use a 2 /12 lb. pork roast. I will diffenently try again.


If the sauce covers the meat, the meat won't brown.