Orange Glazed Pork Tenderloin Recipe -
Orange Glazed Pork Tenderloin Recipe

Orange Glazed Pork Tenderloin

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"A recipe that's sure to have a long life with your family. Serve with wild rice mix and steamed asparagus."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Place tenderloins in large resealable plastic bag. Blend together remaining ingredients; pork over pork and seal bag. Marinate in refrigerator for 2 to 24 hours.
  2. Preheat oven to 425 degrees F. Remove pork from marinade and discard marinade. Roast pork for about 20 minutes, or until internal temperature as measured with an instant-read thermometer reaches 155-160 degrees F. Slice to serve.
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Reviews More Reviews

Most Helpful Positive Review
Apr 28, 2006

This was a really delish marinade! The only reason I didn't give it five stars, was because it didn't really live up to its name ~ the marinade wasn't orange-y enough at all. In fact, my husband didn't know it had marmalade or the oj in it until I told him. That aside...the marinade made for a really tasty and tender tenderloin. It was not salty at all (compared to all the other marinades I've made). A hint here, for easier blending of the ingredients: melt the butter, then add the honey and marmalade, stir with the spoon you used for the honey...and it will slide right off the spoon ~ not sticky and no waste =^.^= ~ then add to remaining ingredients. I also covered it with foil for the first 15 minutes or so, uncovering it during the final 5-10 minutes.

Most Helpful Critical Review
Sep 22, 2006

We couldn't taste the orange flavor either.

Oct 09, 2009

After reading the other reviews, I made a few changes. I doubled the orange marmalade, and also used olive oil instead of butter. While there still wasn't a strong orange flavour, it was detectable and a very tasty pork meal. A definite make again.

Jul 11, 2012

This recipe was first reviewed in '06 - and still needed a picture. I made the marinade as directed - except instead of using 1 cup orange juice (my oranges were yucky when I cut them open to juice them) I use 1/3 cup orange juice concentrate - I also added the zest of one orange. I reserved half of the marinade and used the rest on the pork. I grilled the pork to 145 degrees and let rest. The reserved marinade I put in a sauce pan and reduced to a thick sauce. The meat itself did not have an outstanding flavor but with the orange reduction it was outstanding. **** Note: Since this recipe was published - the internal temp for pork has been reduced to 145 by the USDA.

May 12, 2012


Jan 11, 2010

I agree with the other reviews. This was a really good recipe but the orange flavour needs to be increased. I too left out the butter and used olive oil.

Jun 02, 2010

My boyfriend & I enjoyed this dish! I added a little extra orange marmalade as well as some orange zest and it turned out perfect. Will definitely make again.

May 10, 2010

After reading other reviews, I decided to brush orange marmalade over the loin the last 10 minutes of cooking time. I omitted soy sauce because of gluten intolerance. Still came out great. I will make this again.


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  • Calories
  • 194 kcal
  • 10%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 18.4 g
  • 37%
  • Sodium
  • 658 mg
  • 26%

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

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