Sweet Citrus Glazed Pork Tenderloin
Published June 15, 2026
This post may contain affiliate links. See my disclosure policy.
If you're looking for an easy dinner that feels a little special without a lot of work, this Sweet Citrus Glazed Pork Tenderloin is it. The pork stays juicy and tender, while the sugar-free orange glaze adds just the right amount of sweetness and bright citrus flavor and all with plenty of protein to keep you satisfied.
Pork tenderloin is one of my favorite proteins when I need to get a delicious dinner on the table without spending a fortune. A package of pork tenderloin can often feed a family of four for under $10, making it one of the best budget-friendly meats at the grocery store. It’s naturally lean, packed with protein, and cooks quickly in the oven, which is why it shows up in my meal plans so often. This recipe is proof that you don’t need expensive ingredients or complicated techniques to make a dinner that feels a little special.
For this Sweet Citrus Glazed Pork Tenderloin, I keep things simple. The pork is seasoned, roasted in the oven until perfectly tender, then finished with a quick homemade glaze that comes together in just a few minutes on the stovetop. The secret is using a sugar-free orange marmalade or preserves, which gives the glaze a bright citrus flavor and just the right amount of sweetness without loading it up with sugar. A splash of lemon juice, a little soy sauce, and a touch of ginger help balance everything out for that sweet-and-savory combination that pairs so well with pork.
As someone with a background in biochemistry and nutrition, I’m always looking for meals that deliver plenty of protein while still tasting like something my family would actually request again. With 46 grams of protein per serving, this glazed pork tenderloin checks all the boxes. It’s easy enough for a busy weeknight, impressive enough for Sunday dinner, and the leftovers make fantastic lunches the next day…if there are any left.
Explore hundreds of keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
3 lbs pork tenderloins -
6 oz sugar-free orange marmalade
-
2 1/2 tablespoons lemon juice
-
1 1/2 tablespoons low-carb ketchup or tomato paste
-
2 tablespoons chicken broth or water
-
1/2 tablespoon soy sauce or tamari
-
1/8 teaspoon ground ginger
Step by Step Instructions
Step by Step Instructions
Season pork tenderloins
Preheat oven to 350 degrees F. Pat tenderloins dry with a paper towel. Season all sides generously with salt and pepper. Place in a lightly greased baking dish.
- 3 lbs pork tenderloins
Bake the tenderloins
Bake, uncovered, for 35-45 minutes or until center of each tenderloin reaches 150 degrees F.
Make the glaze
Combine remaining ingredients in a small saucepan over medium heat. Cook and stir until heated through and slightly thickened. Slice pork and drizzle glaze over the top or serve the glaze on the side.
- 6 ounces sugar-free apricot or orange preserves
- 2 1/2 tablespoons lemon juice
- 1 1/2 tablespoons sugar-free ketchup or tomato paste
- 2 tablespoons chicken broth or water
- 1/2 tablespoon soy sauce or tamari
- 1/8 teaspoon ground ginger
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
Can I use apricot preserves instead of orange marmalade?
Yes! This recipe works well with either sugar-free orange marmalade or sugar-free apricot preserves. Orange marmalade gives the glaze a brighter citrus flavor, while apricot preserves create a slightly sweeter, fruitier glaze.
How do I know when the pork tenderloin is done cooking?
The most reliable way is to use an instant-read thermometer. Remove the pork from the oven when it reaches 145-150°F in the thickest part. Let it rest for 5-10 minutes before slicing so the juices stay in the meat.
Can I make the glaze ahead of time?
Absolutely. The glaze can be made up to 3 days in advance and stored in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.
Is pork tenderloin the same thing as pork loin?
No. Pork tenderloin is a long, narrow, very lean cut of meat that cooks quickly. Pork loin is a larger, wider cut that requires a different cooking time and is not a direct substitute in this recipe.
Watch the glaze toward the end, it goes from thin to thick faster than I anticipated and I almost over-reduced mine. First time cooking pork tenderloin and I kept hovering the whole time. The soy sauce and ginger cut right through the marmalade sweetness, which surprised me. More forgiving than I thought for a lean cut. Is there a reason to brush the glaze in layers instead of all at once at the end?
First time making pork tenderloin, do I need a meat thermometer?
I like it!
Started basting the glaze at the 30-minute mark instead of at the end. The coating built up into something almost lacquered. Marmalade catches on the heat and gets slightly caramelized in a way it just won't if you add it all at once before pulling. Fair warning though: the soy sauce gets completely buried. I went up to a full tablespoon on my second batch and the savory-sweet balance finally clicked.
Made this last week and the tenderloin itself came out so tender (I honestly didn't expect that, I've always kind of overcooked pork and was bracing myself), but I totally missed on the glaze. I cooked the marmalade mixture until it smelled really good and looked a little thicker, but when I spooned it over the meat right after pulling it from the oven it just kind of slid right off and pooled at the bottom of the pan. My husband still ate two full servings so the flavor was there, but by the time we plated it there was barely any coating on the pork. Is the glaze supposed to go on during the last few minutes of baking so it can set up, or does it need to cool and thicken more first? I'm pretty new to glazes that need to actually stick to meat, so I can't tell if mine was too thin or if timing was the problem.
Cut into the tenderloin at the 40-minute mark and it was already at temp. Didn't expect that. Pork tenderloin is one of those cuts I keep coming back to because it should be simple, but most versions I've tried end up tasting like the seasoning, not the meat. The marmalade glaze is what actually works here. It cooks down glossy and slightly sticky at the edges, which is a different result than just brushing something sweet on pork and hoping. The ginger is quiet but it's doing something underneath, keeping it from going flat. At 2 net carbs this is going on the permanent weeknight list. One note: I'd pull it at 145 instead of waiting for the full 150, the texture is noticeably better that way.
Pull at 145, the texture difference is real on lean cuts. The ginger does that thing where you only miss it when it's gone.