Sweet Citrus Glazed Pork Tenderloin
Published June 15, 2026
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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.
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Ingredients
3 lbs pork tenderloins -
6 oz sugar-free orange marmalade
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2 1/2 tablespoons lemon juice
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1 1/2 tablespoons low-carb ketchup or tomato paste
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2 tablespoons chicken broth or water
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1/2 tablespoon soy sauce or tamari
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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.
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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.
