Honey-Orange Pork Tenderloin

14 Reviews
ADD YOUR REVIEW
Photo: Brian Woodcock; Styling: Cindy Barr
Hands-on Time
7 Mins
Total Time
40 Mins
Yield
Serves 4 (serving size: 3 ounces pork)
By Julianna Grimes
December 2012
RECIPE BY Cooking Light

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.

Ingredients

  • 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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

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Ratings & Reviews

Amazing!

MaryEliz
July 07, 2016
Very flavorful and easy!  Was a big hit for dinner last night.  No leftovers!

Delicious!

KConti
April 22, 2015
This was easy and good. I used apple butter instead of the marmalade. And we grilled it.

Ksmith6103's Review

jenuin
March 20, 2015
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. 

Susie0419's Review

ksmith6103
December 10, 2013
A fabulous recipe! This would be great to serve for any gathering, large or small. So easy to multiply the ingredient amounts!

22Janet's Review

Susie0419
September 17, 2013
Easy and delicious! Can't get better than that!!

j2haynes's Review

MrsDana
July 10, 2013
Fixed it on the grill. Very tasty.

BLG9025's Review

EICrabb
May 29, 2013
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!

MaryEliz's Review

UTlady
March 16, 2013
Easy, good not great. Doubled sauce for enough to put on each slice of pork and on couscous.

Pamgardentrolle's Review

j2haynes
January 15, 2013
Works for pork chops too

kimosabelou's Review

kimosabelou
January 15, 2013
Very good and easy to prepare. Make sure to spoon a bit of sauce onto the portions when served. It adds orangey goodness!
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