Orange Marmalade Pork Loin Filet

 Orange Marmalade Pork Loin Filet

I got “2 thumbs up”  at dinner last night when I served this moist, delicious pork loin filet! 

The recipe below is simple, however if you want to take a shortcut… you could just slather the freshly rinsed and patted dry pork loin with just a coating of orange marmalade and still produce a wonderful memorable main dish!

Serves: 4

Orange Marmalade Pork Loin Filet 1Ingredients

24 oz.          pork loin filet, rinse, pat dry and place on a cutting board.

4 oz.            orange marmalade

1 1/2 tbsp    light soy sauce

1/2               lime (juice only)

1 tsp            fresh grated ginger

1 tsp            diced green onions

                    salt and pepper

                    baking spray


  1.  Preheat oven to 425 degrees F.
  2.  Apply a light coating of baking spray to the dish.
  3.  Place pork loin in an ovensafe casserole dish.  Add salt and pepper to taste.
  4.  In a medium bowl, combine the remaining ingredients and slather the sauce on all sides of the pork loin.
  5.  Bake in a preheated oven for approximately 32 minutes, until juices from the pork run clear and the internal temperature is 142 degrees F.  Let the pork rest for 10 minutes at room temperature to reach an internal temperature of 145 – 150 degrees F.  My pork cooked faster than I anticipated and reached 168 degrees F, but it was still very moist and tender!
  6. With a serrated knife, thinly cut the pork against the grain, place the pork slices on a plate and drizzle with the natural au jus.

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/


Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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