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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.
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Is this a recipe for pork tenderloin or pork loin, these terms are used loosely in your recipe. The cook time for pork tenderloins are way off !
Hi Doris! Thank you so much for bringing this to my attention! I’ve adjusted the cooking time. It is a recipe for pork tenderloin, so the roasting times were off.
Timing for the potatoes to cook is way off. Minimum of 45 but at only 350 it takes at least an hour, even when I quartered them. They were uncooked when added to the baking dish with 30 minutes to go. Disappointing. And too much salt and paprika in rub.
Thank you for the feedback! Did you remove the excess rub from the pork before putting it in the oven. It should just be like a dry marinade and the excess should be wipe off before roasting. The potatoes can be added at any time during the roasting depending on their size.
Hello,
Do you know approximately what size of pork tenderloins you used for this recipe?
Hi Kory! They were a little over a pound each.
To be clear, are you cooking the meat for a total of 55 minutes, or 1:15-1:25?
Hello! It is a total of 55 minutes. The potatoes and brussels sprouts can be added when you spread the sauce on the pork tenderloin in the middle of step 4.
Is 1/4 CUP smoked paprika accurate?
Hi Kelly! Yes that is correct. It is part of the paste that the tenderloin marinates in, and then the excess paste gets removed before roasting.
Are the orange sections peeled before blending?
Hello! I love the peel on unless the peel seems super thick and pithy. If it seems really this, then I will peel it.
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.
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!
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.
Pork tenderloins! Great question! Thanks Karina. Enjoy!
Could you include the recipe for the potatoes and brussel sprouts as well.
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!
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?
Hi Annalie! I totally forgot to add that to the recipe card. I’ve the potatoes and brussels in now. Sorry about that!