This slow cooker 6-ingredient orange marmalade pork is exactly the kind of cozy, sweet-savory dinner I lean on during busy weeks. You literally spread store-bought orange marmalade and five simple pantry ingredients over pork tenderloin right in the slow cooker, set it, and walk away. By the time you’re home from work, the pork is tender, saucy, and smells like you’ve been cooking all afternoon. It’s inspired by those old-school jam-and-pork recipes our moms used to make, but streamlined for real life and a modern slow cooker.
I love serving this orange marmalade pork sliced over fluffy white rice or mashed potatoes so all that citrusy-sweet sauce has something to soak into. It’s also great with buttered egg noodles or quinoa if you want to change things up. Add a simple green side like steamed green beans, roasted broccoli, or a bagged salad mix from the fridge for color and crunch. If you’re feeling a little extra, warm up some crusty bread to mop up the sauce and pour a glass of crisp white wine or sparkling water with orange slices to echo the marmalade flavors.
Slow Cooker 6-Ingredient Orange Marmalade PorkServings: 4
Ingredients
1 1/2 to 2 pounds pork tenderloin (1–2 pieces, trimmed)
3/4 cup jarred orange marmalade
1/4 cup low-sodium soy sauce
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1/2 teaspoon black pepper
Directions
Place the pork tenderloin in the bottom of a 4- to 6-quart slow cooker. If using two smaller tenderloins, lay them side by side, slightly overlapping if needed.
In a small bowl, stir together the orange marmalade, soy sauce, Dijon mustard, apple cider vinegar, minced garlic, and black pepper until well combined and fairly smooth.
Pour the marmalade mixture over the pork tenderloin in the slow cooker. Use a spoon or your hands to spread the mixture all over the top and sides of the pork so it’s evenly coated. It’s okay if some of the marmalade mixture pools in the bottom of the slow cooker—that will become your sauce.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the pork is cooked through and very tender (an instant-read thermometer should read at least 145°F in the thickest part).
Once cooked, transfer the pork tenderloin to a cutting board and let it rest for about 5 minutes. Meanwhile, give the cooking liquid in the slow cooker a quick stir to combine the juices and melted marmalade into a glossy sauce.
Slice the pork tenderloin into 1/2-inch slices and return the slices to the slow cooker, gently tossing them in the warm orange marmalade sauce. Alternatively, you can shred the pork with two forks directly in the slow cooker if you prefer.
Taste the sauce and adjust seasoning if needed, adding a pinch more black pepper or a splash of soy sauce to taste. Serve the pork hot, spooning extra sweet-savory orange sauce over each portion.
Variations & Tips
For a little heat, add 1/4 to 1/2 teaspoon red pepper flakes or a squirt of sriracha into the marmalade mixture before spreading it over the pork. If you prefer a more citrus-forward flavor and less sweetness, swap half of the marmalade for orange juice and reduce the soy sauce slightly to keep it balanced. You can also use pork loin instead of tenderloin; just plan on a longer cook time (it’s leaner and thicker, so check for doneness and tenderness after 5 to 6 hours on LOW). To make this more weeknight meal-prep friendly, whisk the marmalade, soy sauce, Dijon, vinegar, garlic, and pepper together the night before and store it in the fridge; in the morning, all you have to do is drop the pork in the slow cooker and spread the pre-made sauce over the top. Leftovers reheat really well and make great lunches—pile the sliced or shredded pork onto toasted rolls with a little extra sauce and some crunchy coleslaw for an easy sandwich, or serve over rice with steamed veggies for a quick bowl. If you like a thicker, almost glaze-like sauce, transfer the cooking liquid to a small saucepan at the end and simmer it on the stove for a few minutes, or whisk in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and cook until glossy before pouring it back over the sliced pork.
