Orange Glazed Pork Tenderloin is perfect if you are looking for something quick, easy and delicious to throw on the grill or in the oven this week. Only five ingredients are needed!
Pork Tenderloin is one of my go to picks whether I am feeding my family or a crowd. It is an easy meat to cook and is so versatile. This oven baked Fig Glazed Pork Tenderloin is definitely a favorite. It also cooks up really well in the Instant Pot and we love this Instant Pot Balsamic Pork Tenderloin. Another favorite way to cook it is in the crock pot and this Brown Sugar Pork Tenderloin is one of the most popular recipes on the blog.
If you are looking for an easy, delicious dish that looks fancy and tastes amazing this is the recipe for you. Whether you are cooking for a crowd or just for your family this pork tenderloin will become a go to recipe. I make it often for just the two of us but have also served it for a crowd. A friend’s son got married and I volunteered to do the food for the rehearsal dinner and this Orange Glazed Pork Tenderloin was a huge hit. They had no idea how easy it really was.
I prepared it the night before, placing the pork into the marinade and then all I had to do the next day was grill the meat! The meat can also be cooked in the oven.
Orange Glazed Pork Tenderloin Ingredients
- Pork Tenderloin
- Orange Marmalade
- Pineapple Juice
- Soy Sauce
- Apple Cider Vinegar
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. 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 pan and heat 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. Baste several times during the cooking process with orange marmalade.
- Cook until meat reaches 145 degrees F and give it a 3 minutes rest.
- Remove meat from grill or oven and give it one more basting of orange marmalade.
- Slice meat and top with reserved marmalade.
Some of our favorite things to serve Orange Glazed Pork Tenderloin with
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Orange Glazed Pork Tenderloin Recipe
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.
Nutrition
Recipe originally shared July 2, 2010
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What a hit! Our family loved this with our grilled pork lion chops! Thanks for sharing another awesome recipe.
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.
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.