Grilled Pork Tenderloin with Orange Marmalade

One of the things I learned to love over in England was orange marmalade (Yes, I promise, photos of my trip coming soon!!!  I’ve been overwhelmed with the 3,000 photos I took.)  Not only is orange marmalade great on toast but it makes an amazing glaze when grilling pork tenderloin.

If you are looking for something quick, easy and delicious to throw on the grill this holiday weekend I’ve got the perfect thing for you.

Grilled Pork Tenderloin with Orange Marmalade

pork tenderloin

Grilled Pork Tenderloin with Orange Marmalade
  • 1 C pineapple juice
  • ¼ C apple cider vinegar
  • ¼ C soy sauce (or Tamari Sauce, gluten free)
  • 1½ lb. pork tenderloin
  • 1 12 oz. jar of orange marmalade
  1. Combine juice, vinegar and soy sauce and marinade pork for at least one hour or over night in the refrigerator.
  2. Warm marmalade in a small pan over medium heat until melted. Reserve ¼ cup for basting.
  3. Grill pork until it reaches 160 degrees basting with reserved marmalade for the last 5-10 minutes or cook in oven at 375 until cooked through.
  4. Slice pork and serve with remaining warmed marmalade on top.

Recipe originally shared over at Portland Mama.

I’d love to know what’s on your menu for this weekend? Leave me a comment and let me know.  Share a link to the recipe if you have it!

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. Valerie H. says

    The pork tenderloin looks good! I have been so busy with things that I haven’t finalized my menu for the 4th of July yet. I’ll be doing that today. One item I will make is baked beans from Pam Anderson, the cookbook author (not the
    other Pam Anderson). I like this recipe because it starts out with canned beans and ends up really tasty. Here’s the recipe:

    Quick Southern-Style Baked Beans
    recipe by Pam Anderson
    Serves up to 18

    8 slices bacon, halved
    1 medium onion, cut into small dice
    1/2 medium green pepper, cut into small dice
    3 large cans (28 ounces each) pork and beans
    3/4 cup barbecue sauce
    1/2 cup brown sugar
    1/4 cup distilled or cider vinegar
    2 teaspoons dry mustard or 2 tablespoons Dijon
    Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
    Valerie H.

  2. Valerie H. says

    I’m adding another post…hope that’s okay. :-)
    Here is the dessert that I am making for the first time. It’s certainly a no fuss recipe. The men in my family would rather have this than a lime dessert, etc.
    I’m opposite…I’d rather have a fruit dessert but this one sounds good too.

    Frozen Banana Split

    Recipe courtesy Paula Deen
    Serves: 10 to 12 servings

    24 (3.5-ounce) ice-cream sandwiches, unwrapped
    6 medium bananas, peeled and thinly sliced
    1 (12.25-ounce) jar hot-fudge sauce
    1 (10-ounce) jar maraschino cherries, drained and finely chopped
    1 (8-ounce) package milk chocolate covered toffee bits, divided
    1 (12.25-ounce) jar butterscotch ice-cream topping
    1 (8-ounce) container frozen nondairy whipped topping, thawed
    Line a 13 by 9-inch baking pan with heavy-duty aluminum foil.
    Place half of ice-cream sandwiches evenly over bottom of pan, completely covering bottom, cutting sandwiches to fit, if necessary. Top evenly with banana slices. Pour hot fudge sauce over bananas. Top with cherries and 1/2 of the toffee bits and pour butterscotch evenly on top. Layer with remaining ice cream sandwiches and spread whipped topping over sandwiches; sprinkle with remaining toffee bits.
    Cover and freeze for at least 4 hours. Remove from pan, using foil handles. Cut into squares and serve.

  3. Michelle Payne says

    What a hit! Our family loved this with our grilled pork lion chops! Thanks for sharing another awesome recipe.


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