Honey-Orange Pork Tenderloin

Honey-Orange Pork Tenderloin Recipe
Photo: Brian Woodcock; Styling: Cindy Barr
For a simple side, steam 1 pound halved Brussels sprouts for 4 minutes; pat dry. Heat a skillet over medium-high heat. Add 2 teaspoons olive oil and sprouts; sauté 6 minutes.


Serves 4 (serving size: 3 ounces pork)
Total time: 40 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 7 Minutes
Total: 40 Minutes

Nutritional Information

Calories 275
Fat 9.5 g
Satfat 1.3 g
Monofat 5.3 g
Polyfat 2.4 g
Protein 24.8 g
Carbohydrate 21.9 g
Fiber 0.3 g
Cholesterol 74 mg
Iron 1.4 mg
Sodium 609 mg
Calcium 25 mg


1/3 cup orange marmalade
3 tablespoons cider vinegar
3 tablespoons lower-sodium soy sauce
1 1/2 tablespoons minced fresh garlic
1 1/2 teaspoons honey
2 tablespoons canola oil
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


1. Preheat oven to 350°.

2. Combine first 5 ingredients, stirring well with a whisk. Reserve 2 tablespoons marmalade mixture. Heat an ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with salt and pepper. Add pork to pan; cook 5 minutes or until browned. Turn pork over; brush with 1/4 cup marmalade mixture. Bake at 350° for 10 minutes. Turn pork over; brush with 1/4 cup marmalade mixture. Bake an additional 10 minutes or until a thermometer registers 150°. Remove pork from pan; brush with reserved 2 tablespoons marmalade mixture. Let stand 10 minutes; slice.

Julianna Grimes,

Cooking Light

December 2012
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