Orange-Glazed Pork Tenderloin

5/09/2018 | BY Christina Feindel

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This AIP 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.


Orange-Glazed Pork Tenderloin
 
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Serves: 4 servings
Ingredients
Instructions
  1. Combine all ingredients except green onion in an oven-safe, lidded dish and marinate in the fridge overnight.
  2. Preheat the oven to 350 degrees F.
  3. Bake the tenderloin uncovered in the oven for 1 hour, turning once halfway through, or until the internal temperature reaches 145 degrees.
  4. Serve garnished with the green onion.

 

About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.

4 comments

  • brooke Beck says
    05/17/19

    Do you bake it in the marinade or strain first?

    Reply

    • Sara says
      02/08/20

      This is a great question! I do not know the answer, but I was going to leave the marinade in the dish when I cook it tonight.

      Reply

  • Ade says
    06/04/22

    Do you have a salad/veg recipe you recommend serving alongside these pork tenderloins?

    Reply

  • Carol says
    12/07/22

    I just made this recipe and it’s great…in response to Brooke’s question…I kept the marinade in the pot and it carmelizes which is really yummy.

    Reply

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