This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
Orange glazed pork tenderloin is marinated in a delicious rub and then glazed in a sweet and tangy sauce making it juicy on the inside and crusty on the outside.
I have not had many pork tenderloins and it hasn’t helped that Cade hasn’t been interested in them either. Every now and again I’d step into the ol’ Pinterest app and sure enough another pork tenderloin was front and center. Now I know all about algorithms and that Pinterest had caught on that I slowed my scrolling seeing the pics but even so, it worked.
I’ve been testing and testing to turn an often flavorless meat into dish for a Sunday dinner that wasn’t a hassle but looked and tasted like the best home cooked meal ever. The key? Letting the rub sit on the meat for a whole day. And what rub is that? Based off of an old orange and cranberry relish my sister used to stuff breaded chicken with. Oh it’s so good!
Table of Contents
- What Ingredients Do You Need for Orange Glazed Pork Tenderloin?
- How to Make Orange Glazed Pork Tenderloin
- Is Pork Tenderloin The Same As Pork Roast?
- Can Pork Tenderloin Loin Be Used For Pulled Pork?
- When is Pork Tenderloin Done?
- What Color Should Pork Tenderloin Be in the Middle?
- How Long Will Leftover Pork Keep?
- More Yummy Pork Recipes for Dinner:
- Rosemary Orange Glazed Roasted Pork Tenderloin Recipe
What Ingredients Do You Need for Orange Glazed Pork Tenderloin?
Aside from the pork tenderloins, you will need a few ingredients for the rub and few ingredients for the sauce. A phenomenal homemade meal is just this easy. Here is your shopping list:
- Pork Tenderloin
- Orange
- Orange Juice
- Garlic
- Smoked Paprika
- Olive Oil
- Kosher Salt
- Yukon Gold Potatoes
- Brussels Sprouts
Sauce
- Orange Zest
- Orange Juice
- Brown Sugar
- Orange Marmalade
- Rosemary
- Cinnamon
The measurements for each ingredient can be found in the recipe card below.
How to Make Orange Glazed Pork Tenderloin
I love when a Sunday dinner is quick and easy but tastes like you’ve been in the kitchen for hours and hours. That is this pork tenderloin recipe in a nutshell! Here are the basic steps:
- Combine all the ingredients for the paste in a blender or food processor and blend until smooth.
- Rub all over the pork and cover with plastic wrap. Keep in the refrigerator for at least 8 hours.
- Remove from fridge and wipe off the excess rub. Let rest.
- Combine all the ingredients for the sauce in a saucepan and let simmer until it thickens.
- Preheat oven and bake, adding some sauce for the last 15 minutes.
- Prep the veggies and add them the last 15-20 minutes.
- Pour the remaining sauce over the top with fresh herbs for garnish.
- Let rest then slice and serve.
The complete instructions can be found in the recipe card at the end of the post.
Is Pork Tenderloin The Same As Pork Roast?
Pork tenderloin is a cut of meat. The proper term is pork loin roast. It’s a lean protein that is a healthy dinner option.
Can Pork Tenderloin Loin Be Used For Pulled Pork?
Pork tenderloin is a much more lean cut of pork than what is normally used for pulled pork, but it could be used. It just won’t “pull” or shred like a pork should would.
When is Pork Tenderloin Done?
A safe internal temperature for pork tenderloin is 145 degrees Fahrenheit. Use a meat thermometer to make sure your tenderloin is done.
What Color Should Pork Tenderloin Be in the Middle?
When pork tenderloin has reached a safe internal temperature, it can still appear slightly pink in the middle. It should look cooked though and not raw.
How Long Will Leftover Pork Keep?
Leftovers that are stored properly in the refrigerator will keep for up to 5 days.
Sunday dinner, holiday dinner, or just a nice dinner with the family, this flavor packed rosemary orange glazed version is going to change your mind about pork tenderloin. It has become a family favorite over here!
More Yummy Pork Recipes for Dinner:
- Pork Carnitas
- Pork Chops and Rice
- Traeger Smoked Ribs
- Garlic Honey Mustard Ham
- Smoked Pulled Pork
- Hawaiian Ham and Pineapple Casserole
- Brown Sugar Ham
- Copycat Cafe Rio Sweet Pork
Rosemary Orange Glazed Roasted Pork Tenderloin
Ingredients
- 2 Pork Tenderloins
- 1/2 Orange, cut in quarters
- 1/4 Cup Orange Juice
- 5 Cloves Garlic
- 1/4 Cup Smoked Paprika
- 2 Tablespoons Olive Oil, extra virgin, plus 2 teaspoons
- 6 Tablespoons Kosher Salt
- 6 Yukon Gold Potatoes, halved
- 1 Bag Brussels Sprouts, stems removed, halved
Sauce
- 1 Orange, zested
- 1/4 Cup Orange Juice
- 1/4 Cup Orange Marmalade, or apricot
- 2 Tablespoons Brown Sugar
- 1/2 teaspoon Rosemary, freshly chopped
- 1/4 teaspoon Cinnamon
Instructions
- In a blender, puree orange quarters, juice, garlic, paprika, olive oil, and salt until smooth. Rub the paste all over the pork tenderloins and place in a baking pan. Cover with plastic and refrigerate for at least 8 hours and up to 24 hours.1/2 Orange, 1/4 Cup Orange Juice, 5 Cloves Garlic, 1/4 Cup Smoked Paprika, 2 Tablespoons Olive Oil, 6 Tablespoons Kosher Salt, 2 Pork Tenderloins
- Remove from refrigerator and wipe to remove excess rub paste. Allow to rest on the counter for one hour so that it comes up to room temperature which promotes even cooking.
- Meanwhile, in a small saucepan over medium heat, stir together the sauce ingredients. Simmer until the mixture thickens, about 10 minutes.1 Orange, 1/4 Cup Orange Juice, 1/4 Cup Orange Marmalade, 2 Tablespoons Brown Sugar, 1/2 teaspoon Rosemary, 1/4 teaspoon Cinnamon
- Preheat the oven to 450 degrees. Place the tenderloins in a baking pan in the oven (uncovered) for 5 minutes.
- Toss the potatoes and brussels with olive oil, salt, pepper and garlic seasoning and spread them around the tenderloins.6 Yukon Gold Potatoes, 1 Bag Brussels Sprouts
- Lower heat to 350 and cook for 10 minutes.
- Spread some of the sauce all over the tenderloins and then bake another 10-15 minutes or until a thermometer inserted in center of loin reads 145 degrees.
- Remove the pork tenderloin and veggies from the oven and and the remaining sauce and freshly chopped herbs for garnish.
- Let rest at least 15 minutes before slicing and serving.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!
When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
I made this recipe tonight. The instructions were easy to follow. I made the brine/paste last night and marinated the pork overnight. I did take the suggestions in the previous comments and reduced the salt and paprika. I love garlic so I used all five cloves. I had no issues with the baking time and the vegetables came out perfectly as did the pork. Very juicy. I used broccoli instead of brussels sprouts, but I say use whatever vegetables make you happy. I will note that you should make sure that you really remove all of the extra paste before cooking. I left some around the edges and those bites are very salty. Overall great meal.
Thanks so much for the feedback Missy! Glad you enjoyed it!
This recipe is really awful. I was able to save it with a lot of changes. 6 tbsp of salt and 1/4 cup paprika is an insane amount, I used maybe 1/2 tsp. You responded to some comments that it was a dry rub meant to be wiped off before cooking. But how would it be a dry rub with orange sections and juice in it? I did mistakenly use the 5 garlic cloves called for and that was the only taste that came through in the marinade. I recomme d cutting the garlic to 2 cloves. I used a mango habanaro jam in the sauce.
Thank you for the feedback!
The salt ratio in this recipe is inaccurate – cut in half or more. If you oversalt you can try more citrus or apple cider vinegar to neutralize the salt.
The recipe says to bake at 450 for 5 min. Is that right?
Hello! Yes, you sear it at a high temp for 5 minutes and then the temperature is reduced and it is baked longer until cooked through. Enjoy!