Orange Marinated Pork Tenderloin Recipe -
Orange Marinated Pork Tenderloin Recipe
  • READY IN hrs

Orange Marinated Pork Tenderloin

Recipe by  

"This is sooo simple and the flavor is wonderful! My husbands uncle gave us this recipe years ago, it is a staple in our home! Great with pasta or rice!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    1 hr 30 mins


  1. Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
  2. Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
  3. Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 01, 2006

We really enjoyed this meal. Instead of roasting it in the oven, I cooked it in the slow cooker on low for 4 hrs. I was a little skeptical about the O.J., but it turned out great! I served it with butter,and herb noodles on the side. Thank you for the recipe!

Most Helpful Critical Review
Jun 10, 2012

Honestly, I didn't find anything to distinguish this recipe from so many other soy sauce-based marinades used in many other chicken and pork recipes. I did use fresh rosemary and freshly-squeezed orange juice and hoped that this would distinguish it from others, but the OJ flavor didn't surface even after marinating five hours. The reviews on cooking time seemed to be all over the place, but cooking a pork tender to 160 F would produce overdone and dried out meat. We grilled the meat for about 10 minutes to 140 F, tented it with foil and let it rest for about 5 minutes which produced perfectly-cooked, moist, slightly pink tenderloin. This review is not to say that this recipe is bad because it certainly isn't, only to say that it was pretty ordinary and a bit of a disappointment.

Dec 04, 2006

This recipe was very simple and tasted great. I added 1/4 cup of brown sugar to the saucepan with the marinade when I was warming it. I thought it added a sweetness that complemented the sauce well.

Feb 07, 2008

This recipe was GREAT! My family ate it ALL up, and we usually have leftovers! I thought the OJ and Soy Sauce balanced well together, and the Rosemary really freshened and perked it up! When I cooked the marinade on the stove I added a little cornstarch in cold water to it to thicken it up a bit! It was great! We had it a few weeks ago and I am making it again this week and know it will be a hit!

Jan 21, 2007

this was a pretty good dish. i used a sirloin pork roast and seared it in a pan before roasting in the oven. next time i will marinate it longer as the flavors of the marinade didn't really come through. served the pork with roasted vegetables, baked potatoes and homemade cranberry sauce. will make again!

May 14, 2008

Needs a little something. Maybe some orange zest and a longer marinade time. Or frozen juice concentrate instead of orange juice.

Nov 11, 2007

I impressed my Daughters-in-law with this one! Served with Candied Sweet Potato stuffed Orange half (cleaned out)and steamed broccoli, cresent rolls and Apple Crisp IV, for desert. I enjoy All Recipes so much!

May 23, 2006

Very good flavor I cooked it in the slow cooker for 3 hours on high and then a few hours on low. We will definately have this again!


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  • Calories
  • 190 kcal
  • 9%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 27.8 g
  • 56%
  • Sodium
  • 1260 mg
  • 50%

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

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