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Chili-Orange Glazed Pork Tenderloin

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Easy preparation and simple ingredients combine to create a flavorful meal of Chili-Orange Glazed Pork Tenderloin with roasted sweet potato wedges.

A plate of sliced Chili-Orange Glazed Pork Tenderloin

Chili-Orange Glazed Pork Tenderloin

Grilling pork tenderloin is just about the most fool-proof meal we’ve ever cooked on the grill.

A few weeks ago, we grilled a tenderloin and prepared a blueberry salsa to top it off (using up those wonderful fresh berries from my father-in-law’s prize winning bushes).

This past weekend we tried a recipe that is perfect for Fall—Chili-Orange Glazed Pork Tenderloin with roasted sweet potato wedges.

Sweet potato wedges on an aluminum foil lined baking sheet


This meal starts off by roasting sweet potato wedges on a foil-lined baking sheet in a hot oven.

Toss the sweet potato slices with a little olive oil and season with salt and pepper. They bake up a little crispy on the outside and tender on the inside in just 30 minutes—ready in the perfect time for the grilled tenderloin.

While the sweet potatoes are baking, stir together the Chili-Orange glaze—orange marmalade, apple cider vinegar, and a few spices—and start grilling the pork.

A close up of Chili-Orange Glazed Pork Tenderloin on a cutting board

Use half the glaze during the last five minutes of grilling and save the rest to drizzle over the sliced tenderloin when serving.

Grill the tenderloin for about 15 minutes, glaze and grill for five more minutes, then let it stand another five minutes before slicing.

This retains all the wonderful juices and keeps the meat tender.

A close up of Chili-Orange Glazed Pork Tenderloin

Whether it’s chops or tenderloin, pork is a delicious choice for outdoor grilling. Here are a few of my favorite pork recipes for the grill:

Let’s cook!

Because we enjoy grilling outdoors so much, I’ve written the recipe instructions with that method.

However, if you prefer you can bake the tenderloin on a foil-lined baking sheet in a 450-degree oven on the top rack for 20 minutes, then apply the glaze and broil for another five minutes.

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Yield: 4 servings

Chili-Orange Glazed Pork Tenderloin

A close up of Chili-Orange Glazed Pork Tenderloin

Easy preparation and simple ingredients combine to create a flavorful meal of Chili-Orange Glazed Pork Tenderloin with roasted sweet potato wedges.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 3 medium sweet potatoes
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound pork tenderloin
  • 1 tablespoon olive oil
  • 1/2 teaspoon lite salt
  • 1/2 teaspoon black pepper

Chili-Orange Glaze

  • 2 tablespoons orange marmalade
  • 3 teaspoons apple cider vinegar
  • 1 teaspoon ketchup
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano
  • pinch lite salt


  1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
  2. Peel sweet potatoes and slice into one-inch wedges. Place in a large bowl and toss with 2 teaspoons olive oil and 1/4 teaspoon each salt and pepper. Place on the foil-lined baking sheet and put into oven on the lower rack for 10 minutes. Stir potatoes; bake an additional 20 minutes or until slightly crisp and golden brown.
  3. In a small bowl, stir together the glaze ingredients. Set aside.
  4. Preheat grill to medium high heat. Brush tenderloin with olive oil and sprinkle with salt and pepper. Grill for 15 minutes with the lid closed, turning occasionally. 
  5. Brush with half the glaze and continue to cook another 5 minutes or until a thermometer registers 145°. Remove from heat and allow to rest 5 minutes before carving into 1/2 inch slices. Drizzle with the remaining glaze and serve with the sweet potato wedges.


Recipe adapted from Cooking Light 

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 332Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 83mgSodium: 548mgCarbohydrates: 28gFiber: 3gSugar: 13gProtein: 31g

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Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

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Tuesday 21st of January 2020

I made this with a side salad. Salad was mixed baby greens, dried cranberries, feta, and candied pecans. I had a balsamic vinaigrette that I added a little of the orange marmalade to. Tossed the salad and topped with the sliced pork. (I also added granulated garlic to the rub on the outside). It was absolutely delicious.

Sheila Thigpen

Tuesday 21st of January 2020

Jacque, I love how creative you got with this recipe — that does certainly sound delicious!

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