Grilled Pork Tenderloin with Orange Marmalade Glaze


The secret to grilling pork tenderloin is to watch it carefully, with a meat thermometer in hand, because once it goes, it goes quickly.

A pork tenderloin is a long, narrow cut of meat which cooks very quickly, so that the difference between perfectly done and over-cooked is slim, time-wise. Have a meat thermometer ready, and start checking with increasing frequency as you approach the expected cooking time.

Grilled Pork Tenderloin with Orange Marmalade Glaze Recipe

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Marinating time: 1 hour
  • Yield: Serves 3 to 4


  • 1/3 cup soy sauce (use gluten-free soy sauce for gluten-free version)
  • 1/3 cup orange marmalade
  • 1/3 cup honey
  • 1 Tbsp plus 1 teaspoon rice wine vinegar
  • Pinch of crushed red pepper flakes
  • 1 lb pork tenderloin
  • 2 scallions, thinly sliced (optional)
  • Olive oil (for grill)


1 In a small saucepan, bring the soy sauce, marmalade, honey, rice wine vinegar, and red pepper flakes to a simmer over medium heat. Remove from the flame and let cool. Reserve half of the marinade for serving as a sauce with the finished tenderloin. With the other half, marinate the tenderloin for 1 hour.

Prepare your grill for high direct heat on one side, and a low heat on the other side. Remove the tenderloin from the marinade and coat with olive oil. Place on the hot side of the grill. As soon as the tenderloin gets grill marks on one side (a minute or two), turn it to get grill marks on another side. Continue until all sides are lightly seared. Move the tenderloin to the cool side of the grill. Cover and cook for 3 to 6 minutes more, until the internal temperature of the tenderloin reaches 140°F (no higher). Remove from heat.

3 If you have let the temp get above 140°F, you may need to slice the pork immediately or the meat will continue to cook as it rests and become overcooked. If you have taken it out in time, tent the tenderloin with foil and let it rest 10 minutes. Thinly slice, sprinkle with the remaining glaze and scallions.

Serve with rice.

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Grilled Pork Tenderloin with Marmalade Glaze

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Showing 4 of 18 Comments

  • Amy

    This glaze is SUPER YUMMY on chicken tenderloins!!! I double the recipe because we love it so much.

  • David

    This recipe sounds great. I’m wondering if after it is seared on all sides would there be less chance of overcooking if it was finished over indirect heat. Or do you think it would have more of a chance of getting dry? Just a thought.

  • Donna

    I tried it the recipe as is and it was wonderful. Just wanted to try beef instead of pork for a change. Does anyone know if you can do this with a roast BEEF straight on the grill?

  • scott

    Just made this tonight. I marinated 2 tenderloins for about 3 hours. The only difference was I reduced the 2nd part of the glaze so it was a little thicker and stuck to the pork as I brushed it on. Turned out great, I am definitely making this again.

  • Gavin Hancock

    I loved the recipe, simple and flavorful. Though I have a tip that I learned a while back… since pork tenderloin is so thin and will dry out easily. What you can do is make two lengthwise cuts stopping about a half inch near the thicker end. Then proceed to braid the tenderloin all the way down, tucking the ends underneath and back into the braid. This will give a much more uniform size and slightly thicker cut of meat. However, this does mean you have to be careful when flipping the meat on a grill so things don’t unravel.

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