I absolutely love pork, but it’s gotten a bad rap over the last few years as regenerative and sustainable meat production has grown in popularity and large-scale pork producers continue utilizing worst-practice methods of raising animals. Luckily, I’ve been able to source some delicious cuts of pork from local farms, natural markets in my area, and meat delivery services such as Butcher Box.
If you feel lost, I’d encourage you to do a quick web search of local meat purveyors in your area! Many local farmers have begun selling their products to stores in their area, so you may not have to travel far to get your hands on delicious, local, regeneratively-raised pork, perfect for making these Orange-Glazed Pork Tenderloins!
A quick glaze of fresh orange juice, honey, mustard, and loads of herbs is the perfect accompaniment to oven roasted pork. I hope you enjoy this recipe just as much as I do!
Ingredients needed to make Orange Glazed Pork Tenderloin
To make this delicious pork, you’ll need the following ingredients:
For the Pork
- Pork tenderloins
- Avocado oil
- Fresh thyme
- Ground ginger
- Fresh garlic
- Black pepper
For the Orange Glaze
- Navel oranges
- Dijon mustard
- Tapioca or cornstarch
- Crushed red pepper flakes
- Fresh thyme
- Fresh rosemary
- Black pepper
Tools used to make Orange Glazed Pork Tenderloin
This pork recipe is easy to make and requires just a few kitchen basics. You’ll need the following items:
- 9×13 inch baking dish, or large rimmed sheet pan
- Small saucepan
- Measuring cups and spoons
- Sharp chef’s knife
- Cutting board
- Instant read meat thermometer
- Basting brush (optional, for brushing on glaze)
That’s it! In case you’re missing one of these items, I’ve linked to a few of the products I have in my own kitchen that never fail me.
How to make Orange Glazed Pork Tenderloin
I love this pork dish because you can sort of “set it and forget it,” as with most things you cook in the oven. It’s no-fuss and the glaze is delicious. You’ll start by combining a few ingredients to make a basic rub for the pork. Slather that on, add to your baking dish, and bake the pork until the internal temperature reaches 145 degrees Fahrenheit.
While the pork roasts, you’ll make the glaze. Combine all the ingredients except the orange zest into a small saucepan and cook over medium heat until the glaze bubbles. Turn the heat down and allow the glaze to bubble for 1-2 minutes, then remove from the heat. Remove the herb bundle and stir in the orange zest.
When the pork reaches temperature, pull it out and brush (or spoon) a layer of glaze over the pork. Place under the broiler for 1-2 minutes, but watch it carefully- it can burn easily!
Let the pork rest at room temperature for 5-10 minutes before slicing, and enjoy!
Looking for other easy main courses?
Try these recipes from The Ardent Cook!
For the Pork
2 pork tenderloins, each about 1.25lbs (usually two come in a pack)
1 tbsp avocado oil
1 tsp salt
6 sprigs fresh thyme, leaves only
½ tsp ground ginger
2 cloves garlic, minced
For the Glaze
Juice of 4 navel oranges, approximately 1 cup
Zest of 1 navel orange
¼ cup honey
2 tbsp dijon mustard
¼ cup water
1 tsp tapioca starch (or cornstarch)
Pinch crushed red pepper flakes
3 thyme sprigs
2 rosemary sprigs
Salt, to taste
- Preheat the oven to 400 degrees Fahrenheit and grease a 9×13 inch baking dish or rimmed baking sheet.
- Combine the salt, fresh thyme leaves, ground ginger, minced garlic, and black pepper. Rub the pork tenderloins with the avocado oil, then evenly coat in the spice blend. Roast for approximately 20 minutes, pausing after about 15 minutes to add a layer of glaze (see below*)
- Meanwhile, make the glaze. Combine all glaze ingredients except for the orange zest in a small saucepan. Bring to a boil, stirring frequently, then lower the heat and let simmer for 1-2 minutes until thickened.
- At about 15 minutes* into the pork cooking time, remove from the oven and brush with the glaze. Return to the oven and cook for an additional 5 minutes or so, until the internal temperature reaches 145 degrees Fahrenheit. To finish, brush with one more coat of glaze and place pork under the broiler for 1-2 minutes until slightly caramelized.
- Let the pork rest for 5-10 minutes before slicing. Serve with additional glaze and enjoy!
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