Honey-Orange Pork Tenderloin
If you’re looking to shake up your dinner routine, this Honey-Orange Pork Tenderloin, adapted from Cooking Light, is a total winner! It’s quick and easy, with the perfect mix of sweet and savory flavors. The tenderloin gets a beautiful golden sear before roasting to juicy perfection. The simple glaze of orange marmalade, apple cider vinegar, honey, soy sauce, and garlic turns into the most delicious, sticky sauce. It’s fancy enough to serve guests but easy enough for a quick weeknight dinner, making it a really great addition to the menu.
Ingredients Needed
This is just a preview of the ingredients and method; keep scrolling for the full printable recipe.
- Pork tenderloin – (Not to be confused with pork loin.) Pork tenderloin is a lean, tender cut of meat that comes from the muscle along the backbone. It’s often sold in a two-pack. Just be sure to grab a plain version, since it’s frequently pre-seasoned or marinated in the packaging! Although this recipe calls for a tenderloin that weighs about a pound, it would work for any pork tenderloin. Just keep an eye on the temperature and adjust the baking time as needed.
- Orange marmalade – If you haven’t used orange marmalade, it’s a citrus-based preserve made with both orange juice and orange peel. You’ll find it near the other jams and jellies at your grocery store.
- Apple cider vinegar – As always, use a quality brand that includes the mother, like Bragg’s.
- Soy sauce – Regular or reduced sodium is fine.
- Minced garlic – Fresh is always best in my book!
- Honey
- Vegetable or olive oil
- Kosher salt and black pepper
How to Make Honey-Orange Pork Tenderloin
- Start by whisking together the sweet glaze while your oven preheats. This simple glaze is just orange marmalade, apple cider vinegar, soy sauce, garlic, and honey. Reserve a couple of tablespoons for topping later.
- Season the tenderloin and give it a quick sear in a hot pan.
- Once the pork is well-seared on all sides, pour about half of the remaining glaze over the top and transfer everything to the oven. Bake for about 10 minutes, then pull the pan out, flip the tenderloin, cover with the remaining sauce (except the two tablespoons you set aside) and place the pan back in the oven.
- Cook the tenderloin for another 10 minutes or until a meat thermometer registers 155°F. The sauce will thicken and caramelize as it roasts.
- When it’s done cooking, allow the tenderloin to rest for a few minutes to let juices redistribute, then top with the reserved glaze, slice, and enjoy!
Frequently Asked Questions
Can I make this ahead of time?
This pork is best cooked fresh. You can certainly mix your glaze up ahead of time, though!
Can I use anything other than orange marmalade in the glaze?
Apricot or peach preserves would be good options if you can’t find orange marmalade.
Can I make this gluten-free?
Yep, just replace the soy sauce with coconut aminos or another gluten-free soy sauce alternative.
Can I use pork loin instead of tenderloin?
You can, just be aware that the texture is not as tender and it will take longer to cook. It would still be delicious with the glaze, though!
What are some good side dishes to serve with this?
Consider serving with roasted vegetables, a fresh garden salad, or over hot white rice.
Honey-Orange Pork Tenderloin
A sweet and tangy glaze makes this quick pork tenderloin a delicious addition to your dinner menu.
Prep Time
5 minutes
Cook Time
20 minutes
Resting Time
10 minutes
Total Time
35 minutes
Servings
4 servings
Nutrition
Calories: 231 kcal
Ingredients
- ⅓ cup orange marmalade
- 3 tablespoons apple cider vinegar
- 3 tablespoons soy sauce
- 1 ½ tablespoons minced garlic
- 1 ½ teaspoons honey
- 2 tablespoons vegetable or olive oil
- 1 pound pork tenderloin (larger or smaller will still work)
- Kosher salt and black pepper
Instructions
- Preheat oven to 400℉.
- In a small mixing bowl, whisk together the marmalade, vinegar, soy sauce, garlic, and honey. Reserve 2 tablespoons and set the sauce aside.
- Heat the oil in an oven-safe skillet over medium-high heat. Season the pork tenderloin with salt and pepper. When the oil is hot, add the tenderloin and cook for 1-2 minutes or until a golden brown crust starts to form. Flip the tenderloin over and cook for another 1-2 minutes or until the entire tenderloin is golden brown. Remove from heat.
- Pour about 1/2 of the sauce over the pork. Place the pan in the oven and cook for 10 minutes. Remove the pan from the oven and flip the tenderloin over. Add the remaining sauce (not the reserved 2 tablespoons) and place the pan back into the oven.
- Cook for another 10 minutes or until a thermometer reads 155℉. Remove from oven and allow to stand for 10 minutes. Drizzle with reserved sauce and cut into 1/2″ slices. Serve immediately with a salad or vegetables.
Notes
- Store leftover pork in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- This recipe is written for use with a pan that can go from stovetop to oven. It’s smart to place a hot pad or towel over the handle of the pan after removing it from the oven.
- If you don’t have a skillet that can go from stovetop to oven, simply transfer the pork to a baking dish or sheet pan covered in foil before adding the glaze and moving to the oven.
- Serve with a side salad or veggie. The sauce here is delicious over hot white rice as well!