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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.
Could I put the pork tenderloin in the oven, I don’t have a grill. I want to make this tomorrow.
Hi, Eduardo! Emma here, managing editor. Yes, you can definitely cook pork tenderloin in the oven. I like to roast it at 400F for 15 to 20 minutes, flipping halfway through cooking. The tenderloin is done when it registers an internal temperature of 140°F to 145°F with an instant read thermometer. Be sure to let it rest for about 10 minutes before slicing. Enjoy!
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.
Awesome, plain pleasure!
I’m so glad you liked it Reinhard!
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!
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.
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.
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.
Elise, if we wanted to roast this instead of grilling, can you tell me how we should do that?
Hi Andy, you would want to sear the tenderloin on the stovetop and then finish in a 350°F oven.
This glaze is SUPER YUMMY on chicken tenderloins!!! I double the recipe because we love it so much.
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?
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.
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.
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!
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 :)
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!
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.
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.
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!
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.