A lovely pork tenderloin with a hint of orange. Great for a fall night! You can use brown sugar in place of the honey if you prefer.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.

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  • Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.

  • Remove the cover and allow the meat and juices to stand for 10 minutes.

  • To serve, slice the meat and drizzle with pan juices.

  • If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.

Nutrition Facts

315.6 calories; protein 22.1g 44% DV; carbohydrates 48.3g 16% DV; fat 4.4g 7% DV; cholesterol 63.2mg 21% DV; sodium 283.8mg 11% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/16/2012
This pork roast turned out very good. I heavily basted the 2 1/2 lb. pork tenderloin roast and I still had left over. I use Orange-Pineapple Marmalade instead. I will adjust the marmalade glaze ingredients for a 1 1/2 lb. roast but still use a 2 /12 lb. pork roast. I will diffenently try again. Read More
(15)

Most helpful critical review

Rating: 3 stars
06/05/2012
This is a tough one to rate. The marinade has great flavor but the cooking method is way off. This what I would do in the future.... Heat oven to 425. Season the pork tenderloin with kosher salt and pepper. Sear the tenderloin in a hot oven proof skillet - just a couple of minutes per side and then into the oven for about 20 minutes until the pork is about 145 degrees - remove from oven and place on a platter tent with foil to rest. Mean while heat a small amount of oil and add the garlic - cook for a minute or two and then add the remaining sauce / marinade ingredients - simmer on low heat and serve with the pork rice and a vegetable like snap peas or green beans. See the recommended cooking temps and times for pork. ///Pork Tenderloin (roast at 425 F.) 1 lbs. 145 20 27 minutes total time Read More
(33)
24 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
06/04/2012
This is a tough one to rate. The marinade has great flavor but the cooking method is way off. This what I would do in the future.... Heat oven to 425. Season the pork tenderloin with kosher salt and pepper. Sear the tenderloin in a hot oven proof skillet - just a couple of minutes per side and then into the oven for about 20 minutes until the pork is about 145 degrees - remove from oven and place on a platter tent with foil to rest. Mean while heat a small amount of oil and add the garlic - cook for a minute or two and then add the remaining sauce / marinade ingredients - simmer on low heat and serve with the pork rice and a vegetable like snap peas or green beans. See the recommended cooking temps and times for pork. ///Pork Tenderloin (roast at 425 F.) 1 lbs. 145 20 27 minutes total time Read More
(33)
Rating: 4 stars
02/16/2012
This pork roast turned out very good. I heavily basted the 2 1/2 lb. pork tenderloin roast and I still had left over. I use Orange-Pineapple Marmalade instead. I will adjust the marmalade glaze ingredients for a 1 1/2 lb. roast but still use a 2 /12 lb. pork roast. I will diffenently try again. Read More
(15)
Rating: 5 stars
03/22/2012
If the sauce covers the meat the meat won't brown. Read More
(11)
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Rating: 4 stars
07/04/2017
It was DELICIOUS!! I followed the glaze ingredients exactly but I marinated it overnight. I removed the pork tenderloin from the marinade salt & peppered it then browned it quickly on stovetop. Roasted it in the oven without the glaze at 425 for 20 minutes. Thickened the marinade on stovetop and poured it over the roast. YUMMMMMY!!! I had to give it 4 stars only because I didn't like the method of cooking the roast without browning and wanted the marinade separate to glaze after it was cooked. Read More
(5)
Rating: 5 stars
09/12/2012
We thought this was terrific. Moist pork!! I braised it after reading that it doesn't brown. We could cut the tenderloin w a fork and so moist!! Terrific Read More
(4)
Rating: 5 stars
12/25/2013
Great recipe...However the roast needed more time in the oven....next time I will brown the roast first. Change 30 min covered to 40-45 min then uncovered for 10 more. To a temp 155 Read More
(2)
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Rating: 5 stars
02/13/2018
Easy to make and very tasty! Heads up on 1-2 hours in fridge before roasting!! Read More
(1)
Rating: 4 stars
01/23/2013
20 minutes is not long enough - I ended up putting it under the broiler Read More
(1)
Rating: 1 stars
02/01/2018
Haven't made it yet.....but I question the "reuse" of the marinade mixture AFTER tenderloin has been marinaded. I don't feel comfortable using same marinade. I believe if reused marinade should be boiled before baking with raw meat. Read More