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Orange Glazed Pork Tenderloin is one of those dinners that quietly proves pork deserves way more attention in the weeknight rotation. A lot of people reach for chicken breast when they want a lean protein, but pork tenderloin is right there with it. It is naturally lean, packed with protein, and a great source of B12 and iron. The best part is how easy it is to cook when you use a thermometer. Once you stop guessing and start cooking to temperature, pork tenderloin becomes one of the most reliable, juicy, and weeknight friendly proteins you can make.
Orange Glazed Pork Tenderloin is a bright, savory dinner built around perfectly seared pork, crisp-tender string beans, and a glossy orange glaze that is sweet, citrusy, and just a little savory. The pork roasts gently in the pan over fresh orange slices while the string beans soak up garlicky flavor. Everything gets finished with a silky orange sauce made from fresh juice, brown sugar, thyme, and a touch of butter. It is simple enough for a weeknight but beautiful enough to serve to guests.
❤️ Why You’ll Love Orange Glazed Pork Tenderloin
If you are tired of cooking chicken breast every night, Orange Glazed Pork Tenderloin is about to become your new favorite dinner. It is lean, flavorful, and incredibly satisfying while still feeling balanced and fresh. The citrus glaze adds brightness, the garlic string beans bring texture and flavor, and the sliced pork looks gorgeous plated on top. It is the kind of meal that feels a little elevated without requiring much effort. And because everything cooks in one pan and finishes in the oven, cleanup is refreshingly simple.
🍲 Ingredients
The ingredients for Orange Glazed Pork Tenderloin are simple but work together beautifully. Fresh citrus, savory garlic, and tender pork create a balanced dish that feels both cozy and bright.
🍊 Pork tenderloin. This lean cut of pork cooks quickly and stays incredibly juicy when cooked to the right temperature. It is high in protein and makes a beautiful centerpiece for the dish.
🧈 Olive oil and unsalted butter. Olive oil helps create that golden sear on the pork while butter adds richness and flavor to the string beans and garlic.
🧄 Garlic cloves. Thinly sliced garlic becomes lightly golden in the butter and adds a savory backbone to the vegetables.
🥬 String beans. These cook right in the skillet and absorb all the garlicky goodness while staying crisp and fresh.
🍊 Orange slices. The pork roasts on top of the oranges, which infuse the meat with subtle citrus flavor and make the pan smell incredible.
🍗 Chicken broth. Used both in the pan and in the sauce, the broth helps create moisture and depth of flavor.
🍊 Fresh orange juice and orange zest. These bring bright citrus flavor to the glaze and balance the richness of the pork.
🍯 Light brown sugar. Adds gentle sweetness to the sauce and helps create that glossy, sticky finish.
🍶 Rice wine vinegar. A splash of acidity keeps the sauce balanced so it does not feel overly sweet.
🌿 Fresh thyme. The thyme adds a subtle herbal note that plays beautifully with the citrus and pork.
🌽 Cornstarch. Mixed with broth to create a slurry, this thickens the glaze into a silky sauce that coats the pork perfectly.
👩🍳 How to Make Orange Glazed Pork Tenderloin
To make my Orange Glazed Pork Tenderloin, start by preheating your oven to 400°F and seasoning the pork tenderloin generously with salt and pepper. Heat olive oil in a large oven safe skillet over medium high heat and give the pork a proper pan sear. Let it sit undisturbed until each side turns golden brown. This step builds a ton of flavor and gives the pork that beautiful crust.
Remove the pork from the pan and lower the heat slightly. Add butter and the sliced garlic, letting the garlic turn lightly golden and fragrant. Toss in the trimmed string beans along with a splash of chicken broth and cook them for several minutes so they start to soften while still keeping their bite.
Now push the string beans to the sides of the skillet to create a little landing zone in the center. Lay the orange slices down first, then place the seared pork right on top of them. It is basically a citrus hammock for the pork, which keeps the meat lifted slightly and infuses it with flavor.
Slide the whole pan into the oven and roast until the pork reaches an internal temperature of about 140°F. Because pork is such a lean protein, it is important not to overcook it. The best way to get an accurate internal temperature read is to use a great meat thermometer. I’ve linked my favorite here. Once the pork has reached 140°F, remove it and let it rest so the juices redistribute.
Meanwhile, return the string beans and oranges to the oven, and place under the broiler for a few minutes to give them a little color.
While the pork roasts, make the orange glaze. Stir together chicken broth and cornstarch to create a slurry, then add fresh orange juice, brown sugar, vinegar, butter, and thyme to a saucepan. Bring everything to a simmer and stir in the slurry until the sauce thickens into a glossy glaze. Remove the thyme and stir in fresh orange zest for one last burst of citrus.
Once the pork has rested, slice it into medallions and place it right on top of the garlicky string beans. Spoon the warm orange sauce over everything and serve immediately.
🪄 Tips and Tricks
- Use a meat thermometer. Pork tenderloin cooks quickly and the thermometer guarantees juicy pork every time.
- Sear the pork well before roasting. That golden crust adds huge flavor to the finished dish.
- Do not skip the resting time. Letting the pork rest for about 8 minutes keeps the juices inside the meat.
- Slice the garlic thinly so it cooks evenly and turns lightly golden instead of burning.
- Fresh orange juice makes a big difference here. Bottled juice will not give you the same bright flavor.
⚖️ Substitutions & Variations
- Swap the string beans for asparagus or broccoli if that is what you have in the fridge.
- Honey can replace the brown sugar for a slightly different sweetness.
- Apple cider vinegar works if you do not have rice wine vinegar on hand.
- Add a pinch of red pepper flakes to the sauce for a little heat.
- If you love herbs, rosemary can be used instead of thyme.
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🫙How to Store Leftovers
Store leftover Orange Glazed Pork Tenderloin in an airtight container in the refrigerator for up to three days. Keep the pork, vegetables, and sauce together so everything stays moist and flavorful.
🤔 Common Questions
Is pork tenderloin considered a lean protein?
Yes. Pork tenderloin is a lean protein similar to chicken breast and provides protein, B12, and iron.
What temperature should pork tenderloin be cooked to?
Pork is safe to eat at 145°F. I remove the pork from the oven at about 140°F and let it rest so it gently finishes cooking.
Can I make the orange sauce ahead of time?
Yes. The sauce can be made earlier in the day and reheated gently before serving.
Do I have to sear the pork first?
You technically could skip it, but the sear adds flavor and color that make the final dish much better.
Orange Glazed Pork Tenderloin
Video
Ingredients
- 1, 1 ¼ lb pork tenderloin, generously seasoned with salt & pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 garlic cloves , sliced thin
- 2 lbs string beans, trimmed
- ¼ cup chicken broth
- 4 orange, slices
Orange Glaze Ingredients:
- ¼ cup chicken broth
- 1 tbsp corn starch
- 2 large oranges, juiced (should yield 1 cup)
- ¼ cup light brown sugar
- 1 tbsp rice wine vinegar
- 1 tsp kosher salt
- 1 tbsp unsalted butter
- 4 thyme, springs
- 1 tbsp orange zest
Instructions
- Preheat the oven to 400F
- Pan-sear the tenderloin. Add the olive oil to a large deep skillet and heat over medium-high. Once the oil begins to shimmer, place the tenderloin in the pan. Pan sear until golden on each side, about 4 minutes on each side. Remove the pork loin from the pan and set aside.
- Cook the string beans. Lower the heat to medium-low and add the butter. Once the butter has melted, add the garlic and cook until golden brown.
- Add the string beans and ¼ cup chicken broth, then raise the temperature to medium-high and cook for 8 minutes more.
- Make room in the center of the pan by pushing the string beans to the side. Place the oranges in the center of the pan and lay the pork over the oranges.
- Place the pan in the oven and roast until the pork has an internal temperature of 140F, then remove JUST the pork and let it rest. The pork will continue to cook and should reach 145F before eating.
- Return the string beans and the orange slices to the oven and raise the temperature of the oven to broil. Broil for 3-5 minutes more.
- While the pork cooks, make the sauce. Sir the cornstarch into the chicken broth to make a cornstarch slurry, then set aside.
- To a saucepan, add the orange juice, brown sugar, vinegar, butter and thyme. Mix well and bring to a simmer. Stir in the cornstarch slurry and continue to cook until the sauce has thickened. Remove from the heat, remove the thyme sprig, and mix in the orange zest.
- Once the pork has rested for at least 8 minutes, slice, place on top of the string beans, pour the orange sauce over the pork, and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!!!
thank you!