Orange Marinated Pork Tenderloin

Orange Marinated Pork Tenderloin

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"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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1 h 30 m servings 190 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1260 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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


  1. 92 Ratings

Most helpful positive review

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 wi...

Most helpful critical review

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-squeez...

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Least positive

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 wi...

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 w...

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 ...

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...

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

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 R...

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!

This is great. I didn't add the Rosemary and I had to cook at 400f for 40min to get done. But far none this was the best piece of pork I'd ever ate. This recipe is a keeper.

Less soy sauce, more brown sugar.

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