Grilled Pork Tenderloin with Orange Marmalade Glaze

Grilled pork tenderloin topped with a tasty orange marmalade glaze.

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • 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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  • Bill

    My family loves pork tenderloin, but we’re always have trouble getting it “just right”. The tip about using the meat thermometer is very helpful, thanks.

  • Mike

    You could do this on the stove top too. Preheat the oven to 425 with a pan inside. Pan sear the tenderloin over high heat on all four sides for about 90 seconds each side then lightly oil the oven pan and toss it in there until it reaches an internal temp of 138. Remove from the oven and let it rest for 15 mins (the internal temp will raise to 140 while resting). Carve and chow…

  • dsx

    Excellent, easy recipe! If you’re ever wondering what to do with those unique jam and jelly packs that pile up around the holidays, various pork glaze recipes like this are a great way to exploit their flavors. Also works great as baked ham glaze!

  • Jill Urbane

    Great recipe! I think my meat-averse kids might even like this one :)

  • Betsy

    I do chicken breasts like that, too. Pan sear, cover and cook on med. low till almost done, smear with the concoction, and place 4″ under broiler till sauce sizzles and orange peels just start to brown.

  • Deborah Dowd

    Pork tenderloin is so delicious, but you have to hit the sweet spot between rare and dry! I have to fight my tendency to overcook pork, but one of those automatic temperature probes a la Alton Brown helps reassure me.

  • Trish


    Just had to let you know we tried this last night and we both agree it’s one of the best things we’ve eaten ever! We used our instant read thermometer and it came out perfect. The marinade is delicious and could be used on lots of things I think. Thanks for another winner of a recipe!

  • suanne

    This inspired me to make pork tenderloin for Mother’s Day. From a recipe published in Sunset many years ago, I marinate the meat in raspberry vinegar, dijon mustard, garlic, honey, marjoram and thyme. My son grilled it on the barbeque according to your instructions and it came out better than it ever has before. Thank you for your blog. I look forward to every post and everything I have tried has been great.

  • Elise

    If you cook pork to 165 degrees, you’ll have shoe leather.

  • Alanna Kellogg

    Ah yes, the old debate about the temperature to cook pork to. The 165F is vestigial CYA from the USDA from the decades-ago period when the parasite trichinosis was prevalent — vs now, when there are maybe a dozen cases a year in the U.S. and those mostly from undercooked wild game, not pork. If we cook pork to 165F, we end up with not just shoe leather but old shoe leather actually better suited to shoes than consumption. If we’ve only eaten cooked pork to 165F, then we’ve not yet really tasted pork.

    BTW, Elise, if you’re using a meat probe with a digital attachment (so it stays in the meat during cooking vs a quick-read thermometer which gets inserted every once in awhile to check), it should be inserted long ways (since it needs a couple of inches of flesh to measure properly) with the tip ending in the thickest part.

  • Tami Waterman

    I used the marinate on a pork loin, but put it on the barbeque wrapped in foil with the marinate for ~45 minutes at 170 degrees. It turned out fantastic!! Thanks!

  • Cristie

    I was having a guest for dinner that couldn’t eat onions so I needed to find a new recipe in a hurry. I have to admit that this recipe worked out better than my original one. I did however make a few changes. I used sherry vinegar because I had no rice vinegar and it was a little cold out and I didn’t feel like firing up the BBQ so I seared the meat on all sides in a pan then transfered it to an ovenproof dish and popped it in the oven at 395 until it hit 135-140 degrees. Removed it and cover it with foil for 15 minutes. GREAT … No leftovers last night :)

  • Emily Corwin

    Thank you! My sister and brother-in law were visiting and made us this recipe to keep in the freezer for dinner in a pinch. It was wonderful, and made me feel like I had “the power” to be mistress of the grill. We enjoyed the tenderloin with bulgur and grilled young zuchinni. Your site is an inspiration!

  • 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.

  • 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.

  • 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?

  • 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.

  • Amy

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