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Orange Glazed Pork Tenderloin is perfect if you are looking for something quick, easy and delicious pork recipe to throw on the grill or in the oven this week. Only five ingredients are needed!
Why You’ll Love This Recipe
Prepare ahead: This is the perfect pork recipe for an easy family meal or to feed a crowd. You can place the pork in the sweet marinade the night before and all you have to do the next day is grill the meat and baste with some orange marmalade.
Five ingredients: This recipe uses all pantry stable ingredients so it is easy to prepare this without a lot of notice. Just keep a pork tenderloin in the freezer and the other ingredients on your pantry shelf and you can have a delicious dinner ready.
Orange Glazed Pork Tenderloin Ingredients
- Pork Tenderloin
- Orange Marmalade
- Pineapple Juice
- Soy Sauce
- Apple Cider Vinegar
Tip # 2. Use plain dental floss or thread to cut the rolls. You can also use a serrated knife.
The meat does marinate for at least an hour but the longer it marinates the more flavor you will have. It can marinate for up to 24 hours.
How to Make Orange Glazed Pork Tenderloin
- Combine soy sauce, pineapple juice and vinegar to form your marinade. Place in a zippered bag.
- Add in pork tenderloin, close bag and refrigerate for at least an hour or overnight.
- Drain off liquid and discard.
- Place the orange marmalade in a small saucepan over medium-high heat and simmer until melted.
- Brush both sides of pork with marmalade. Reserve about 1/4 cup of marmalade for spreading on meat after slicing.
- Grill the pork or bake in the oven at 375 degrees F. Glaze several times during the cooking process with orange marmalade.
- Cook until meat reaches 145 degrees F and give it a 3 minutes rest. Always use a meat thermometer to check the temperature of the meat.
- Remove meat from grill or oven and give it one more basting of orange marmalade.
- Slice meat and top with reserved marmalade.
Pair This With:
Frequently Asked Questions
Can I make this in the oven instead of the grill?
Roast in the oven at 375 degrees F on a shallow roasting pan or baking sheet covered in aluminum foil for about 20-30 minutes or until meat is cooked to desired temperature. I cook mine to 145 degrees F. and give it a five minute rest.
What is orange marmalade?
Orange marmalade is made with the peel of the fruit, not the whole fruit.
What is the best way to store leftover orange glazed pork tenderloin.
Store in an airtight container in the fridge for 2-3 days. Reheat in the microwave.
Can I use a pork loin roast instead of a tenderloin.
You can, but you will want to bake it, not grill it. A 3-3 1/2 pound pork loin roast will take about 45 -60 minutes to bake. Use a meat thermometer to check temperature and baste several times during baking process.
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Orange Glazed Pork Tenderloin
Ingredients
- 1 cup pineapple juice
- 1/4 cup apple cider vinegar
- 1/4 cup soy sauce or Tamari Sauce, gluten free
- 1 1/2 lb. pork tenderloin
- 1 12 oz. jar of orange marmalade
Instructions
- Combine juice, vinegar and soy sauce and marinade pork for at least one hour or over night in the refrigerator.
- Warm marmalade in a small pan over medium heat until melted. Reserve 1/4 cup for basting.
- Grill pork until it reaches 145 degrees F with a 3 minute rest, basting with marmalade for the last 5-10 minutes or cook in oven at 375 until cooked through.
- Slice pork and serve with remaining warmed marmalade on top.
Tips & Notes:
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Nutrition Facts:
Michelle Payne says
What a hit! Our family loved this with our grilled pork lion chops! Thanks for sharing another awesome recipe.
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
Ingredients
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
Directions
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.
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.