This delectable pork entree shared by P. Buchanan of Fairfax, Virginia is so easy to prepare. A swift ginger-marmalade sauce lends a touch of sweetness to each tender slice.
So easy to make! My husband, who doesn't cook much, made it no problem. The sauce was really tasty: sweet, but not too sweet because of the citrus flavor. We will definitely make it again. Our toddlers enjoyed it almost as much as we did.
Read MoreThis was alright. It didn't offer much flavor, and no one at the dinner table was too thrilled about it. Probably won't repeat this one.
Read MoreSo easy to make! My husband, who doesn't cook much, made it no problem. The sauce was really tasty: sweet, but not too sweet because of the citrus flavor. We will definitely make it again. Our toddlers enjoyed it almost as much as we did.
Made this recipe but substuted fresh cranberry sauce and it was just great - this also a nice recipe for brunch.
I made this recipe with Pork chops and my own home made 4 fruit marmalade. Also added some crushed garlic to it. Baked it all in the oven at one time. they were absolutely fabulous. Will make it again and again.
I served with orange rice pilaf from this site, which compimented the dish nicely. Will make again.
What a fantastic recipe. I didn't have enough orange marmalade so I added peach preserves to it. Wow, what a flavor. My husband was extremely impressed
Delicious. I marinated the tenderloin in the orange marmalade and ginger mixture overnight. This was simple and great.
I enjoyed this dish very much and it couldn't be easier to prepare. I found that most of the sauce fell off of the tenderloins to the bottom of the pan, so I held some back to put on the table. The flavor was a little strong for my husband, but I adored it. I put some sauce on the side of my plate and dipped my meat into it. Definitely will make again.
Very quick and simple to make. The only change I made was using all the salt when I seasoned the pork. Husband and kids loved it. Great use for those little jars of orange marmalade we get in gift baskets. Will definitely make again.
I loved this prok tenderloin recipe. The orange marmalade made the dish! Will make this again and again.
My husband and I both loved the recipie. I also served it with the Orange Rice Pilaf. No changed had to be made. It was perfect!
Great simple recipe - I found that if you roll teh tenderloin in seasoned flour (or breadcrumbs, for texture) before you bake it, it gives something for the sauce to hold onto when it's time to add it.
This was alright. It didn't offer much flavor, and no one at the dinner table was too thrilled about it. Probably won't repeat this one.
This was delicious! I made it without any changes for company, everyone loved it. Definitely a keeper!
The only change I made in the recipe was to use fresh ginger instead of ground as I happened to have it on hand. I would definitely make this again as it is easy and delicious.
I had a 5 ingredient marmalade given to me as a gift, I found it too strong for toast and thought I would try it in this recipe. I did add some brown sugar to the marmalade and my family loved it. I was a little surprised and very glad I tried this recipe.
Fantastic Dish. Added the juice of two lemons and a tbs or two of Honey to the sauce. Absolutely delicious.
The marmelade mixture was very nice. I followed the instructions to bring the meet to 160 degrees and the meat was perfectly done throughout for me (just a little pink). I like the taste of the marmelade mixture with the ginger, but I like another viewer found most of it fell off the meat. The sugar burned quickly and caused smoke and a burnt smell to linger in my home. I also believe the sauce flavor did not pentrate the meat as much as I would have liked. That said, next time, I will do what another reviewer suggested and marinate the meat in the sauce, save some sauce for dipping, and/or roll tenderloin in flour or breadcrumbs to help the sauce stay on the meat. Overall, great receipt. I served with pecan rice receipe from this website.
Absolutely delicious!! Definately saved some of the sauce to put on after I plated. Made with a fresh broccoli and mushroom pasta dish. With farfelle, lemon and orange juice. Yummy! Thanks for the recipe!
SOOO easy, and so delicious! We made this for friends and they requested the recipe. I used less salt, but otherwise followed the recipe. Moist, flavorful without being too overpowering.
This is so, so easy to make and delicious. My family loves it. I make it again and again and again.
I'm new to cooking pork and have enjoyed trying many new recipes. This is very good and easy but not enough flavor for my liking.
Delicious! So easy but be sure to save some marmalade for dipping. Even my 2 year old loved it! Paired it with the "Orzo with Parmesan and Basil" and was great!
Made this last night. Followed recipe but found the taste rather bland; nothing special. In the past, I've cooked pork tenderloin using an Emeril recipe for a soy sauce based marinade, which was much more flavorful and just as easy.
AWESOME!!!!!! I served it with baked sweet potatoes covered with a grapeseed oil and ground ginger mayonnaise. I made extra, and the leftovers were even better.
The marmalade sauce just burned to the bottom of the pan after I put it on and I could barely taste any of it on the meat because it just ran down the sides of the pork and onto the pan. I wont make this again.
Now this is the kind of recipe I like! Easy, quick and delicious. I don't quite understand the reviewers who said that the sauce fell off. I spooned my on the meat and had no problem. There was a little left in the pan which tasted great spooned over the meat and the rice pilaf I made. This one's a keeper!
Yummy, since it's the holidays, I added about an eighth of a cup of bourbon to the orange/ginger glaze. The family really enjoyed it. No leftovers, bummer.
Very boring, needed more sauce. My husband didn't like it at all. Guess I'll make some pork fried rice with the left over.
Pretty good! A little too sweet for our taste but I wouldn't mind making it again. It was certainly easy to fix!
This didn't seem to "wow" any of my family of 5. We ate it and thought it was "ok" but that was it.
my husband isn't a big pork fan but loved this recipe! i cooked this a 4 lb pork roast in the slow cooker for 4-4 1/2 hours on high & the only thing i changed was to put in the whole jar of orange marmalade (15.5 oz). came out great!!
My family liked this more than me, but I have to say for a fairly quick, nice home-cooked meal it is good. I followed others directions and marinated it overnight, don't know if it helped. I just cooked it at 325 for 1hour 40 minutes because that is what the pork sirloin roast bag said to do with the meat I was using. I did roll the meat in flour, I think that helped some of it to stick to it. Might make again, glad I tried it.
Great flavor! Not overpowering but added a nice zing to the moist tenderloin. I served it with roasted potatoes and broccoli. Everyone enjoyed it!
Great flavor! Not overpowering but added a nice zing to the moist tenderloin. I served it with roasted potatoes and broccoli. Everyone enjoyed it!
This was a great recipe. Only thing I could add is if you want variety in the basting sauce, try some plum sauce (jelly) or another jelly sauce of your choice. I cann and sometimes when I make jelly, it doesn't quiet get to where I want it to be in consistancy. Rather than redoing the jars again or discarding, what I do is I use these for basting roasted chicken, ham, fish, cornish hens, and yes pork tenderloins and roasts as well. They always turn out great.
