Pork Tenderloin - Orange Brined Recipe

Name: Pork Tenderloin - Orange Brined
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water, divided; 11/2 tablespoons grated orange rind; 4 cups fresh orange juice (about 12 oranges); 1/2 cup kosher salt (such as Diamond Crystal); 1/4 cup packed brown sugar; 1/4 cup low-sodium soy sauce; 2 cups ice cubes; 1 (3-pound) boneless pork loin, trimmed; 1/4 cup orange marmalade; 2 tablespoons fresh orange juice; 1 tablespoon low-sodium soy sauce; Cooking spray; Orange slices (optional); Parsley sprigs (optional)

Servings: persons

3 cups water, divided
11/2 tablespoons grated orange rind
4 cups fresh orange juice (about 12 oranges)
1/2 cup kosher salt (such as Diamond Crystal)
1/4 cup packed brown sugar
1/4 cup low-sodium soy sauce
2 cups ice cubes
1 (3-pound) boneless pork loin, trimmed
1/4 cup orange marmalade
2 tablespoons fresh orange juice
1 tablespoon low-sodium soy sauce
Cooking spray
Orange slices (optional)
Parsley sprigs (optional)

1
Combine 1 cup 'water and rind in a small saucepan. Bring to a
2
boil; remove from heat. Pour into a large bowl; cool to room
3
temperature. Add remaining 2 cups water, 4 cups juice, salt,
4
sugar, and 1/4 cup soy sauce, stirring until salt and sugar
5
dissolve. Pour salt mixture into a a-gallon zip-top plastic bag.
6
Add ice and pork; seal. Refrigerate for 24 hours, turning bag
7
occasionally.
8
Combine marmalade, 2 tablespoons juice, and 1 tablespoon soy sauce in a
9
small saucepan. Bring to a boil; cook 10 seconds or until marmalade melts.
10
Remove from heat.
11
Preheat oven to 450u00b0.
12
Remove pork from bag, and discard brine. Pat pork dry 'with paper towels.
13
Place pork on a roasting pan coated with cooking spray. Bake at 4500 for 15
14
minutes. Reduce oven temperature to 3250 (do not remove pork from
15
oven); bake an additional 45 minutes. Brush glaze evenly over pork; bake
16
an additional 5 minutes or until thermometer inserted into thickest portion
17
of pork registers 1550 (slightly pink). Place pork on a platter. Cover with
18
foil; let stand 15 minutes. Garnish with orange slices and parsley sprigs, if
19
desired.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups water, divided, 11/2 tablespoons grated orange rind, 4 cups fresh orange juice (about 12 oranges), 1/2 cup kosher salt (such as Diamond Crystal), and more.

Yes, Pork Tenderloin - Orange Brined falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Tenderloin - Orange Brined

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions