Pork Tenderloin with Orange Marmalade
Transform your mealtime into a gourmet experience with this succulent Pork Tenderloin with Orange Marmalade recipe—a perfect balance of savory and sweet flavors. Tender pork is seasoned with aromatic rosemary and zesty orange, then brushed with a luscious glaze of orange marmalade, soy sauce, Dijon mustard, and garlic for an irresistible caramelized exterior. Searing the pork locks in juices while roasting ensures a perfect finish, with minimal prep taking just 10 minutes. Ideal for weeknight dinners or special occasions, this dish is served with drizzled pan juices for a restaurant-quality meal at home. Keywords: pork tenderloin recipe, orange marmalade glaze, easy pork dinner, savory and sweet pork.
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Recipe Information
Ingredients
- 1 piece (approximately 1 pound) Pork tenderloin
- 0.5 cup Orange marmalade
- 2 tablespoons Soy sauce
- 1 tablespoon Dijon mustard
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 teaspoons Fresh rosemary, chopped
- 1 teaspoon Orange zest
- 2 tablespoons Water
Instructions
Preheat your oven to 400°F (200°C).
Trim any excess fat and silver skin from the pork tenderloin, then season it evenly with salt and black pepper.
In a small bowl, whisk together the orange marmalade, soy sauce, Dijon mustard, minced garlic, water, and orange zest to create the glaze.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides until golden brown, about 2 minutes per side.
Remove the skillet from the heat and brush half of the orange marmalade glaze evenly over the pork tenderloin.
Add the chopped rosemary to the skillet, placing it around the pork tenderloin.
Transfer the skillet to the preheated oven and roast the pork for 15–20 minutes, or until the internal temperature reaches 145°F (63°C).
During the last 5 minutes of roasting, brush the remaining orange marmalade glaze over the pork tenderloin.
Once cooked, remove the skillet from the oven and let the pork rest for 5 minutes before slicing.
Slice the pork tenderloin into medallions and serve with the pan juices drizzled on top. Enjoy!
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 4330 mg | 188% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 102.2 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 110 mg | 8% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2250 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
