For a simple side, steam 1 pound halved Brussels sprouts for 4 minutes; pat dry. Heat a skillet over medium-high heat. Add 2 teaspoons olive oil and sprouts; saut&eacute; 6 minutes.

Honey-Orange Pork Tenderloin

orange marmalade

cider vinegar

lower-sodium soy sauce

garlic

honey

canola oil

(1-pound) pork tenderloin,

salt

black pepper

Combine first 5 ingredients, stirring well with a whisk. Reserve 2 tablespoons marmalade mixture. Heat an ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with salt and pepper. Add pork to pan; cook 5 minutes or until browned. Turn pork over; brush with 1/4 cup marmalade mixture. Bake at 350&deg; for 10 minutes. Turn pork over; brush with 1/4 cup marmalade mixture. Bake an additional 10 minutes or until a thermometer registers 150&deg;. Remove pork from pan; brush with reserved 2 tablespoons marmalade mixture. Let stand 10 minutes; slice.


This sounded so good but I was not impressed. As other reviewers said, the glaze was very watery and wasn't thick in the least. It really didn't impart much flavor to the pork either (I wonder if it should be marinated?). I probably won't make this again as I have so many other GREAT recipes for pork tenderloin.

Very flavorful and easy!  Was a big hit for dinner last night.  No leftovers!

This was easy and good.  I used apple butter instead of the marmalade.  And we grilled it.

The flavor was good but I was disappointed that the glaze didn't really "glaze".  It stayed a very thin juice.  In addition, I baked it in the oven per the directions but after the 20 minutes found that the internal temp didn't even read on my meat thermometer it was still so low.  I turned and basted it a third time and left it to bake an additional 10 minutes and still nothing.  I turned and basted it a fourth time and left it to bake ANOTHER 10 minutes and tried again.  This time the internal temp read at only 130 degrees.  At this point, after baking it for twice as long as directed I was convinced it was my thermometer that was the problem.  I pulled it and let it sit as directed but when I finally sliced into it, my fears were well founded.  It was still more pink than pork should be and I end up having to finish it on the grill.  

A fabulous recipe! This would be great to serve for any  gathering, large or small. So easy to multiply the ingredient amounts!

Easy and delicious! Can't get better than that!!

Dear Cooking Light, shouldn't the serving be 4, 4 oz servings.  16 oz is a pound, right?  I am confused by the math on the calories per serving.
Overall very good but the sauce did not turn to glaze.  Will probably reduce it if I make again.
Thank you for making it so convenient to cook healthy!

Easy, good not great.  Doubled sauce for enough to put on each slice of pork and on couscous.

Very good and easy to prepare. Make sure to spoon a bit of sauce onto the portions when served. It adds orangey goodness!

The sauce had a nice flavor, but I was disappointed that it didn't seem to seep into the tenderloin.  Will try again, but will tenderize tenderloin next time before basting with sauce.

I followed this recipe to the T and it was the best pork tenderloin I've ever made. So making it again.

Loved this recipe.  The pork was juicy and tender.  The sauce had just the right "hint" or orange and a delicious balance between salty and sweet.  Perfect for my family or company.

This was amazing. The tenderloin stayed so tender while cooking that you could cut it with a fork. We doubled the recipe and cooked two 1-lb tenderloins at the same time to ensure we had leftovers for the week. I thickened the drippings to make a "gravy" of sorts.  We also made Brussels spouts, as suggested, for a side dish. It was the perfect winter night's meal.

We had this for dinner tonight and it was delicious!!

honey-orange pork tenderloin

Total: 40 minutes

Servings: 3.5

Cost: $11.53 /serving

Author : Julianna Grimes

Ingredients

Instructions

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