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Rosemary Orange Glazed Roasted Pork Tenderloin

40 Reviews

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 loin 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 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!

A sheet pan with two glazed, roasted pork loins. There are potatoes and brussels sprouts on the sheet pan also. The pork loins are sliced for serving.

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


  • 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 Loin

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 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 20 minutes.
  • Prep the veggies and add them the last 20-30 minutes.
  • Add remaining sauce and 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.
A Picture of two roasted pork loins that are browned on top and sliced for serving. You can see herbs and roasted potatoes on the pan next to the pork loin.

How Long Will Leftover Pork Keep?

Leftovers that are stored properly in the refrigerator will keep for up to 5 days.

Is Pork Loin The Same As Pork Roast?

Pork loin is a cut of meat.  The proper term is pork loin roast.

Can Pork Loin Be Used For Pulled Pork?

Pork loin is a much more lean cut of pork than what is normally used for pulled pork, but it could be used.

When is Pork Loin Done?

A safe internal temperature for pork loin is 145 degrees Fahrenheit.


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 loin. It has become a family favorite over here!


More Yummy Pork Recipes for Dinner:

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A sheet pan with two glazed, roasted pork loins. There are potatoes and brussels sprouts on the sheet pan also. The pork loins are sliced for serving.

Rosemary Orange Glazed Roasted Pork Tenderloin

3.03 from 40 votes
Prep Time: 9 hours
Cook Time: 55 minutes
15 minutes
Total Time: 10 hours 10 minutes
Servings: 10


  • 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 halved


  • 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


  • 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.
  • 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.
  • Preheat the oven to 450 degrees. Place the tenderloins in a baking pan in the oven (uncovered) for 10 minutes, then lower heat to 350 and cook for 25 minutes, at this point, spread with half of your sauce and bake another 20 minutes or until a thermometer inserted in center of loin reads 145 degrees.
  • Toss the potatoes and brussels with olive oil, salt, pepper and garlic seasoning and add them the last 20-30 minutes
  • 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. 


left overs will should be refrigerated for up to 5 days.
Nutrition Facts
Rosemary Orange Glazed Roasted Pork Tenderloin
Amount Per Serving (1 g)
Calories 514 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Trans Fat 1g
Cholesterol 236mg79%
Sodium 4382mg191%
Potassium 1561mg45%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 10g11%
Protein 76g152%
Vitamin A 1412IU28%
Vitamin C 18mg22%
Calcium 48mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.


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A sheet pan with two glazed, roasted pork loins. There are potatoes and brussels sprouts on the sheet pan also. The pork loins are sliced for serving.

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Healthy Habits That Help Me!

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • Are the orange sections peeled before blending?

    • Reply
    • Hello! I love the peel on unless the peel seems super thick and pithy. If it seems really this, then I will peel it.

      • Reply
  • Couple of questions. I read the comments and someone asked if it was supposed to be tenderloins. I used tenderloins and they cooked way too fast, so I’m wondering if it actually is supposed to be pork loin.

    • Reply
    • Hi Aaron! Yes, it is a tenderloin. I’m cleaning up the wording in this post to make that more clear. Meat isn’t created equal even if it’s the same cut. The fat content, weight, age of the pork etc all go into play when cooking which is why it’s best to use feel, sight and temp to know when it is done. That’s at about 140°F to 145°F in the thickest part of the meat, never the very end. I pull it out at 140ish usually and let it rest and it climbs the rest of the way. Sorry for the confusion!

      • Reply
  • This looks delicious! I just want to confirm – is this for pork tenderloins or pork loin roast? They are very different cuts of meat, and what is pictured looks like pork tenderloin but your recipe states it’s pork loin roast.

    • Reply
    • Pork tenderloins! Great question! Thanks Karina. Enjoy!

      • Reply
  • Could you include the recipe for the potatoes and brussel sprouts as well.

    • Reply
    • Hi Diane! I’ve added instructions for the potatoes and brussels to the recipe card. Thank you for letting me know I had forgotten that! Enjoy!

      • Reply
  • This looks amazing! Do you roast the potatoes and brussels sprouts right along with the meat, or were those added to the pan after they were already cooked?

    • Reply
    • Hi Annalie! I totally forgot to add that to the recipe card. I’ve the potatoes and brussels in now. Sorry about that!

      • Reply

Healthy Habits That Help Me!