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This Asian-inspired Orange-Glazed Pork Tenderloin has become one of my favorite proteins for a fun meal you can look forward to all week. It’s simple to throw together and only has a handful of ingredients, but the flavor is intensely satisfying and pairs well with simple sides like cauliflower rice or green salads. The key ingredient here is orange marmalade. There are plenty of recipes online to make your own with just oranges and honey, but I’ve also found local brands at my grocery store that are AIP-friendly. I imagine a farmer’s market might yield some, too. But if you can’t find or don’t want to make your own marmalade, you can substitute a tablespoon each of orange zest, orange juice, and honey–the flavor won’t be quite as intense, but it will still be a delightful treat. You can make this with pork chops, too–just cut the cooking time and go by your meat thermometer, as the sliced chops will cook much faster than the whole loin.

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Orange-Glazed Pork Tenderloin

Prep Time8

Cook Time1

Total Time9

Servings servings

Ingredients

1/6 cup coconut aminos
1/6 cup honey
1/6 cup orange marmalade
2 teaspoons white wine vinegar
1 pound pork tenderloin
2 stalks green onion sliced

Equipment

bakeware

Instructions

Combine all ingredients except green onion in an oven-safe, lidded dish and marinade in the fridge overnight.
Preheat the oven to 350 degrees F.
Bake the tenderloin uncovered in the oven for 1 hour, turning once halfway through, or until the internal temperature reaches 145 degrees.
Serve garnished with the green onion.