For a dinner that feels special, this sweet citrus glazed pork tenderloin stays juicy and tender under a bright sugar-free orange glaze — 46g protein and just 2g net carbs, without a lot of work.
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.
Storage information
Refrigerator
Store leftover pork tenderloin and glaze in an airtight container in the refrigerator for up to 4 days. For best results, store any extra glaze separately so you can spoon it over the pork when serving.
Freezer
Allow the pork to cool completely, then place sliced or whole portions in a freezer-safe container or ziploc bag. Store with a small amount of glaze to help keep the meat moist. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Pork tenderloin is very lean, so gentle reheating is key to keeping it juicy. Reheat slices in a covered skillet over low heat with a few spoonfuls of water, broth, or extra glaze until warmed through. You can also microwave individual portions at 50% power in 30-second intervals to prevent the pork from drying out.
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.
For this step
3 lbs pork tenderloins
2
Bake the tenderloins
Bake, uncovered, for 35-45 minutes or until center of each tenderloin reaches 150 degrees F.
3
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.
For this step
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
Per serving: 1/6 of recipe
Calories
293
Fat
8g
Protein
46g
Total carbs
11g
Net carbs
2g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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.
Thin layer of glaze before it goes in, thicker coat in the last eight minutes. First coat sets, gives the second something to grip. I also threw orange zest into the saucepan when I made the glaze. Marmalade alone works but read a little candy-sweet to me, and the zest sharpens it. Heads up: I did the full 45 on my first try and the ends were overdone. If yours are smaller, check at 35.
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?
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.
I’ve never pushed the basting that early, so this is a good one. That lacquered build makes sense, the marmalade sugars need actual oven time to catch and set instead of just melting on at the end. And you’re right that the soy sauce disappears, half a tablespoon against 6 ounces of marmalade doesn’t stand a chance once the glaze reduces. I’m going to a full tablespoon and basting at the 30 minute mark on my next batch. Thank you for coming back with the second batch results, that’s the part most people skip.
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.
