Orange-Glazed Pork Tenderoin

Vickie Parks


This is a simple yet delicious way to prepare Pork Tenderloin. The orange glaze adds a nice touch (in both taste and appearance). The tenderloin pairs well with steamed vegetables (especially broccoli or a zucchini/yellow squash blend). Add a little white rice on the side, and you have a complete meal. If you have any extra pan sauce left, you can pour it over the rice to add a nice citrus boost to plain white rice.


★★★★★ 2 votes

15 Min
1 Hr 45 Min


  • 2 1/2 lb
    pork tenderloin (there should be two in the package)
  • 1/4 cup
    low-sodium soy sauce
  • 3 clove
    garlic, minced
  • 4 Tbsp
  • 2 Tbsp
    dijon mustard
  • 3 Tbsp
    olive oil
  • 3 Tbsp
    orange juice, fresh squeezed
  • 1/2 small
    orange, zested
  • 1 tsp
    dried rosemary
  • 1 tsp
    white pepper

How to Make Orange-Glazed Pork Tenderoin


  1. Preheat oven to 350°F. Lightly spray an 11x17-inch baking dish; set aside.
  2. Score the tenderloins with shallow diagonal slits, about 1/2 inch deep and about 1 inch apart, across the tops of both tenderloins. Place tenderloins, side by side, in the baking dish.
  3. In a small bowl, whisk together the soy sauce, garlic, honey, mustard, olive oil, orange juice, orange zest, rosemary and white pepper. Pour the marinade over both both tenderloins.
  4. Bake, uncovered, for 45 minutes, thoroughly basting the pork every 10 minutes with the pan sauce.
  5. Baste the pork one last time, then transfer both tenderloins to a cutting board, and let stand 10 minutes before slicing into 3/4- to 1-inch thick medallions.
  6. Drizzle some of the pan sauce over the sliced medallions.

    TIP - If you have any extra pan sauce left, it's great for moistening and flavoring plain white rice, too.

Printable Recipe Card

About Orange-Glazed Pork Tenderoin

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Dietary Needs: Low Carb

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