Grilled Pork Tenderloin with Orange Marmalade Glaze

DinnerGrillGluten-FreePork Tenderloin

Grilled pork tenderloin topped with a tasty orange marmalade glaze.

Photography Credit: Elise Bauer

Do you like grilling pork tenderloin? We love it! It cooks up so quickly and lends itself to any number of savory glazes.

The glaze we are using for this recipe couldn’t be easier to pull together. It uses orange marmalade, soy sauce, honey, rice wine vinegar, and a pinch of red pepper flakes.

We marinate the pork first in half of the glaze sauce, and then use the remaining sauce to coat the finished tenderloin.

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.

Recipes and photos updated, first published 2007

Grilled Pork Tenderloin with Orange Marmalade Glaze Recipe

  • Prep time: 15 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 Make marinade: 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.

2 Marinated the tenderloin: With the remaining half of the marinade, marinate the tenderloin for 1 hour.

3 Prepare the grill: While the tenderloin is marinating, prepare your grill for high direct heat on one side, and a low heat on the other side.

4 Sear tenderloin on all sides: Remove the tenderloin from the marinade and coat with olive oil. Place on the hot side of the grill, with the narrower end of the tenderloin more toward the cool 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.

5 Finish on cool side of the grill: Move the tenderloin to the cool side of the grill. Cover and cook a few minutes more, until the internal temperature of the tenderloin reaches 140°F (no higher). Remove from heat.

6 Tent with foil and let rest: If you have let the temp get too high 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 Orange Marmalade Glaze

Showing 4 of 20 Comments / Reviews

  • Diane

    The BEST orange marmelade to use is King Kelly, made in Southern California. Not at all bitter like some, it takes like pure oranges. Heavenly!

  • Mollie

    Just made this last night for some guests and it turned out FANTASTIC! I only had time to marinate for 30 minutes and that was fine. It was a sophisticated, but simple sauce and everyone loved it. No leftovers. Did this with some grilled summer vegetables and fresh herbs. It will be a standard recipe now and will try it on chicken as well. Thank you so much! I’m a better cook because of your site. My husband thanks you too.

  • [email protected]

    Made this in the oven after searing the meat first. It was very moist and delicious. I added some orange segments to caramelize as well.

  • Steve

    We do almost this same recipe. For the marinade, we simply mix 1/3 cup Stubb’s Pork Marinade and 5 ounces orange marmalade, half of a typical small 10 oz. jar. We don’t marinate before cooking. Just sear, then wrap in foil, adding the marinade inside the foil. It basically finishes like a braise. Like you said, watch the temps with a meat thermometer. The tenderloin will cook quickly in the foil and boiling marinade. We remove the tenderloin from the foil and slice after a rest. The marinade and juices get poured into a gravy boat and served alongside.

  • Andy

    Elise, if we wanted to roast this instead of grilling, can you tell me how we should do that?

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