Baked Pork Tenderloin With Orange Marmalade

Baked pork tenderloin coated with orange marmalade and rolled in a bed of herbs; cumin, thyme, sage, cinnamon and garlic. Enjoy with fresh veggies!

This post is sponsored by National Pork Board, National Pork Producers Council and Michigan Pork Producers Association. The content and opinions expressed below are that of The Foodie Affair.

Baked pork tenderloin with orange marmalade glaze on a baking sheet

Baked Pork Tenderloin With Orange Marmalade

Before diving into this delicious pork tenderloin recipe I created, I would love to tell you about my experience in Michigan. 

I’ve never been to Michigan, so I was excited to travel to another part of our gorgeous country with 14 other bloggers to learn more about pig farming and pork!

It was a quick 3 day tour with an array of experts including farmers, veterinarians, and chefs.

Once I landed, I was immediately in awe by the beautiful vast amount of land, and to be honest, I had no idea Michigan has over 2,000 hog farms, and ranks 13th in the nation for hog production and inventory (Pork Checkoff).

Photo of a red barn on green acres in Michigan
Michigan Barn, Photo Source: Deanna Karasek

Pass the Pork

This isn’t the first time I’ve attended an event like this though, I was lucky enough to attend Pass The Pork Blogger Tour in Iowa back in 2015. 

That experience was eye opening for this Californian.  I left with such an appreciation and respect for family run farms like Brenneman Pork.

On this tour we also were able to meet and tour the Kendale Farms and Reicks View Farms, which are also both family run farms.

Michigan family farm tour

Animal care and health is the No. 1 priority of pig farms

After seeing pig farms in both Iowa and Michigan there is no doubt that the importance of the care and health of the animals is carried though out the industry. 

The owners, farm managers, care takers, veterinarians and transporters all play an important part in the producing the best and healthiest pork for consumers.

What pork temperature should you cook tenderloin?

The industry continues to grow with new practices, which is one of the reasons some of your cookbooks may be outdated when suggesting temperatures to cook pork. 

Whole muscle pork cuts cooked at 145° F with a 3-minute rest time is nice and tender and 100% safe to consume!

So, if your cookbook tells you to cook pork to 160° F then you’re cooking based on OUTDATED information.

If you follow those directions, then you are likely to end up with dry and tasteless pork. We can’t have that, right?

There is one caveat that you should know. Ground pork is the only cut that should be cooked at 160°F.

Sliced baked pork tenderloin on a brown cutting board

Why did the Food and Drug Administration (FDA) change their recommended cooking temperature?

There was once a fear was that pork that wasn’t cooked at a high temperature could risk trichinosis consumption, a disease caused by eating raw or undercooked pork and wild game infected with the parasitic.

Now that the farming community has improved the care of the pigs, this is not an issue. 

There is ZERO chance of contracting the illness when pork is handled and cooked properly. 

Tricinae is killed when frozen or cooked to 138°F, below the recommended cooking temperature of 145°F.

slices of meat describing pork cooking temp

Pork food preparation guidelines recommended by the USDA

Follow these guidelines when handling pork cuts:

  • Clean your cooking station by washing hands and surfaces often
  • Separate raw meat from other foods like vegetables to eliminate cross-contaminating
  • Cook meats to their proper cooking temperatures
  • Chill and refrigerate meats once you get them from the store, and promptly refrigerate leftover cooked meats
Step by step photos on preparing a baked pork tenderloin

Easy pork tenderloin recipe

Now on to this delicious baked pork tenderloin with orange marmalade! 

This is simple to make and it cooks quick, which is why I like to serve guests pork tenderloin often! 

If you happen to have made my peach freezer jam, then replace it with the marmalade.  It’s also delicious!

These are the ingredients you’ll need:

  • Pork tenderloin
  • Marmalade or any jam
  • Thyme
  • Sage
  • Cumin
  • Cinnamon
  • Garlic powder
  • Kosher salt

Coat the tenderloin with marmalade, then roll the pork in the spices and bake until the internal temperature reaches 145°F.

sliced baked pork tenderloin with orange marmalade on a baking sheet

What to serve with pork tenderloin

Hope you enjoy this recipe as much as we have!  Be sure to print or bookmark this page so you have the proper cooking temperature handy!

Plate of sliced baked pork tenderloin with zucchini on a black plate

Looking for more pork recipes?

Check out these easy recipes!

Baked pork tenderloin with orange marmalade glaze

Baked Pork Tenderloin with Orange Marmalade

Simple pork tenderloin oven baked with a mix of flavorful spices and orange marmalade. Serve as a main meal or slice thinly for an appetizer
4.56 from 58 votes
Print Pin Rate
Course: Main – Pork
Cuisine: American
Keyword: dinner, marmalade, oven baked, pork
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 Servings
Calories: 195kcal
Author: Sandra Shaffer


  • 2 lb pork tenderloin
  • 1/4 cup orange marmalade
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rubbed sage
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt


  • Preheat oven to 425 degrees. Lightly spray a baking sheet with cooking spray and set aside. 
  • In a small bowl whisk together all the spices. 
  • On a flat surface cut a piece of parchment paper larger than the pork. Sprinkle spices on the parchment paper. 
  • Brush pork with marmalade ensuring all sides are coated, then roll tenderloin in spice mix.
  • Place on prepared baking sheet and cook for approximately 25 minutes or until a meat thermometer inserted in the pork reaches 145 degrees Fahrenheit. Let the meat rest for 3 minutes before slicing. 
  • Serve extra warmed marmalade on the side if desired. 


Serving: 1g | Calories: 195kcal | Carbohydrates: 7g | Protein: 30g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 83mg | Sodium: 137mg | Sugar: 6g


Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Hugs Sandra Signature

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  1. That’s the perfect combination – pork and marmalade – absolutely delicious! I appreciate hearing about the trip to the farm too, looks like a great learning experience and a ton of fun!

  2. So amazing, It’s delicious.I made it for my family last night, we loved this
    Baked Pork Tenderloin. Thanks for your sharing and wait a new recipe from you!

    1. I made this last night, tho I didn’t do the herb blend as I forgot to. But how do I cook the loin without having the sauce come off the meat or having the sauce burn to a black mess?

      1. Hi Julie! You can line the baking sheet with aluminum foil and lightly spray it with cooking spray or any other grease for easy clean up. Keep coating the pork with the marmalade every 5 minutes if you notice it melting off the pork. The spices do help it stick, so pat down the pork to remove the moisture with a paper towel if you aren’t using the spices to help.

        1. I used parchment paper on a baking sheet, no mess to clean up. Also used apricot jam and it was so tender and delicious!

  3. This pork tenderloin look so succulent and delicious. Perfectly cooked and juicy and that orange glaze is calling my name!!

  4. I love that you show that pork doesn’t have to be cooked to death and then leaving it dry and not juicy! We eat so much more pork now that I know its safe to keep it a little bit pink! This recipe sounds so good and Ill be adding it to our rotation!

  5. I love the farm to table concept and especially when it comes from conscientious producers. This pork looks cooked perfectly and I love the orange marmalade sauce!