Orange-Glazed, Pork Tenderloin with Italian Seasoning Recipe -
Orange-Glazed, Pork Tenderloin with Italian Seasoning Recipe

Orange-Glazed, Pork Tenderloin with Italian Seasoning

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 (5-ounce) servings Change Servings
  • PREP

    10 mins
  • COOK

    28 mins

    1 hr 23 mins


  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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  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Oct 07, 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.

Most Helpful Critical Review
May 07, 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.

Mar 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!

Jan 30, 2009

This was really good. Grilled it twice. Hubby and guests loved it! Will make again.

Jan 05, 2011

Tase was great. Hint: keep some extra glaze for serving and it is even better!

Jan 01, 2013

Whole family liked it. I followed someone's suggestion to add a dry rub before applying the glaze. This added balance to the fruitiness. Not sure if the brining worked totally because when I removed the meat, a lot of the sugar and salt were undissolved on the bottom of the pan.


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  • Calories
  • 239 kcal
  • 12%
  • Carbohydrates
  • 26.8 g
  • 9%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 24.1 g
  • 48%
  • Sodium
  • 7648 mg
  • 306%

* Percent Daily Values are based on a 2,000 calorie diet.

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