Pork Tenderloin with Orange Mustard Glaze

Orange Mustard Pork Tenderloin is a simple, citrus-infused main dish featuring a sweet and tangy orange-mustard glaze. Tender and sliceable, it stays juicy and full of flavor — a reliable weeknight meal the whole family will enjoy.

Orange Mustard Pork Tenderloin

Heather from Food Lovin Family shares a family favorite: an orange mustard pork tenderloin that is tender, juicy, and bright with citrus flavor. Ready in about 40 minutes, this recipe uses common pantry ingredients and comes together quickly, making it ideal for busy weeknights.

If your family leans toward simple meals, this recipe is especially useful — the sweet orange marmalade (or honey) balances the savory soy and grain mustard, creating a glaze that appeals to picky eaters while still offering satisfying depth of flavor.

What to Serve with Orange Pork Tenderloin

This glazed pork tenderloin pairs well with a variety of sides. Try a simple green salad, roasted potatoes, steamed vegetables, or a side of pasta for kids who prefer familiar textures. The bright citrus glaze complements roasted root vegetables and grain-based sides like rice or quinoa, too.

What You Need to Make This Tenderloin

The ingredient list is short and straightforward. Most kitchens will already have these on hand:

• 1 pork tenderloin
• 1/4 cup orange juice
• 1/4 cup soy sauce
• 3 tbsp orange marmalade (or honey)
• 2 tbsp stone ground mustard
• 3 tbsp extra virgin olive oil
• 1/4 tsp garlic powder
• 1/4 tsp dried rosemary
• 1/4 tsp ground black pepper
• Parsley and orange slices, for garnish (optional)

How to Make Orange Mustard Pork Tenderloin

Follow these simple steps for a reliably juicy tenderloin:

1. Preheat the oven to 400°F (200°C). Lightly spray or oil a baking dish.
2. Trim excess fat from the pork tenderloin and place it in the prepared dish. Pierce the pork lightly with a fork so the glaze can penetrate.
3. In a small bowl, whisk together orange juice, soy sauce, orange marmalade (or honey), stone ground mustard, olive oil, garlic powder, dried rosemary, and black pepper.
4. Pour most of the mixture over the pork, reserving about 1/4 cup to spoon on after baking.
5. Bake for 30–40 minutes, or until a meat thermometer inserted into the center reads between 140°F and 160°F. Exact time will vary with the size of the tenderloin; start checking at 30 minutes.
6. Remove the tenderloin from the oven and let it rest for 5 minutes. Resting allows the juices to redistribute, keeping the meat moist.
7. Spoon the reserved glaze over the sliced pork and garnish with parsley and orange slices if desired. Slice and serve.

Why Let Pork Rest Before Slicing

Resting the pork for a few minutes after baking keeps the juices inside the meat. If you slice immediately, those juices will run out and the pork can become dry. A short 5-minute rest under a loose tent of foil retains warmth and yields a juicier, more tender result.

Why Is My Pork Dry?

The most common reason for dry pork is overcooking. Use a reliable meat thermometer to check internal temperature and remove the pork when it reaches 140–160°F, then let it rest. Cooking to the lower end of that range and allowing carryover heat during resting helps ensure tenderness.

Want More Pork Recipes

• Savory Pork Chops
• Asian Pork Tenderloin
• Slow Cooker Pulled Pork
• Pork Chop Skillet Dinner
• Honey Glazed Pork Tenderloin

How to Store Leftover Pork Tenderloin

Store cooked tenderloin in an airtight container in the refrigerator. Place it toward the back of the shelf where temperatures are most stable. Reheat gently in the microwave, in a skillet with a splash of water or broth, or in the oven covered with foil to prevent drying.

Can You Freeze Pork Tenderloin?

You can freeze cooked tenderloin for up to three months. Vacuum sealing extends freezer life, but tightly sealed freezer bags or freezer-safe containers also work. Thaw in the refrigerator overnight or use a cold water bath to speed thawing before reheating.

Recipe Summary

Servings: 4 | Prep: 10 minutes | Cook: 30 minutes | Total: 40 minutes

This orange mustard glazed pork tenderloin is sweet, savory, and reliably moist when cooked and rested properly. The glaze of orange juice, marmalade (or honey), and stone ground mustard creates a bright, family-friendly flavor that works well for weeknight dinners and casual gatherings.

Ingredients

• 1 pork tenderloin
• 1/4 cup orange juice
• 1/4 cup soy sauce
• 3 tbsp orange marmalade or honey
• 2 tbsp stone ground mustard
• 3 tbsp extra virgin olive oil
• 1/4 tsp garlic powder
• 1/4 tsp dried rosemary
• 1/4 tsp ground black pepper
• Parsley and orange slices for garnish (optional)

Instructions

1. Preheat oven to 400°F. Prepare a baking dish with nonstick spray or oil.
2. Trim excess fat from the tenderloin and place it in the dish. Pierce with a fork.
3. Whisk the remaining ingredients together in a small bowl.
4. Pour the mixture over the pork, reserving about 1/4 cup to spoon on after baking.
5. Bake 30–40 minutes, until the center reaches 140–160°F. Remove and rest 5 minutes.
6. Spoon the reserved glaze over the sliced pork and serve.

Notes

Substitute honey for orange marmalade if preferred. Use a meat thermometer for best results and aim for the lower end of the temperature range for juicier meat.

Equipment

• Meat thermometer
• Measuring cups and spoons
• 9×13-inch baking dish

Nutrition (estimate)

Calories: 207 kcal | Carbohydrates: 18 g | Protein: 8 g | Fat: 12 g | Sodium: 898 mg | Sugar: 14 g

The nutrition information is an estimate and should not replace professional dietary advice.