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.

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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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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26 Comments / Reviews

No ImageGrilled Pork Tenderloin with Orange Marmalade Glaze

Did you make it? Rate it!

  1. Foodiewife

    This was absolutely delicious! I had ALL of the ingredients in the pantry, and it came together super fast. I used my Foodsaver Marinade accessory to speed up the marinating of the pork to 30 minutes (by removing air). The only thing I did differently was to simmer the reserved marinade for about 5 minutes and it thickened up. We used our gas grill. Once I sliced up the pork, I served the marinade in small bowls and dipped each cut into it! Loved that marinade! We grilled Bok Choy and served this with coconut rice. A winner! Thank you.


  2. Eduardo

    Could I put the pork tenderloin in the oven, I don’t have a grill. I want to make this tomorrow.

    Show Replies (1)
  3. kjill

    The orange marmalade sounds like a really nice variation on what I usually do with a pork tenderloin – can’t wait to try it now that it is starting to warm up enough to get the grill out. We do swear by the 7-6-5 method of grilling pork tenderloin from Fine Cooking, even my grill challenged hubby gets tenderloin right with that timing.

  4. Reinhard

    Awesome, plain pleasure!


    Show Replies (1)
  5. 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!

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