Honey-Orange Pork Tenderloin

Very flavorful and easy!  Was a big hit for dinner last night.  No leftovers!

This was easy and good. I used apple butter instead of the marmalade. And we grilled it.

The flavor was good but I was disappointed that the glaze didn't really "glaze".  It stayed a very thin juice.  In addition, I baked it in the oven per the directions but after the 20 minutes found that the internal temp didn't even read on my meat thermometer it was still so low.  I turned and basted it a third time and left it to bake an additional 10 minutes and still nothing.  I turned and basted it a fourth time and left it to bake ANOTHER 10 minutes and tried again.  This time the internal temp read at only 130 degrees.  At this point, after baking it for twice as long as directed I was convinced it was my thermometer that was the problem.  I pulled it and let it sit as directed but when I finally sliced into it, my fears were well founded.  It was still more pink than pork should be and I end up having to finish it on the grill. 

A fabulous recipe! This would be great to serve for any gathering, large or small. So easy to multiply the ingredient amounts!

Easy and delicious! Can't get better than that!!

Fixed it on the grill. Very tasty.

Dear Cooking Light, shouldn't the serving be 4, 4 oz servings. 16 oz is a pound, right? I am confused by the math on the calories per serving. Overall very good but the sauce did not turn to glaze. Will probably reduce it if I make again. Thank you for making it so convenient to cook healthy!

Easy, good not great. Doubled sauce for enough to put on each slice of pork and on couscous.

Works for pork chops too

Very good and easy to prepare. Make sure to spoon a bit of sauce onto the portions when served. It adds orangey goodness!