Orange and Ginger Grilled Pork Tenderloin |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is an easy recipe perfect for a special dinner. The leftovers make wonderful sandwiches the next day. Serve this with your favorite mashed potatoes. Ingredients:
1 cup orange juice |
1/4 cup cider vinegar |
1 tablespoon finely grated fresh ginger |
2 tablespoons grated orange zest |
3 pork tenderloin (about 3 pounds total) |
1 cup orange marmalade |
1 tablespoon finely grated fresh ginger |
2 tablespoons light soy sauce |
2 tablespoons cider vinegar |
1 tablespoon dijon mustard |
salt & freshly ground black pepper |
Directions:
1. To make the marinade: Combine the orange juice, vinegar, ginger, and orange zest in a small bowl.
2. Put the pork tenderloins in a shallow pan and pour the marinade over them. Refrigerate for 4 to 6 hours.
3. To make the Orange-Ginger Sauce: Melt the marmalade in a small pan. Add the ginger, soy sauce, cider vinegar, and mustard, stirring to combine; keep warm.
4. Prepare the grill with a medium-hot fire.To gauge the heat, hold your hand palm down about 4 inches above the grill. If you can hold it there for only 5-6 seconds it means you have a medium hot fire.
5. Remove the meat from the marinade and season it with salt and pepper. Grill, turning at least once, until an instant-read thermometer inserted in the center of the meat reads 150F, 15 to 20 minutes. Brush with some of the Orange-Ginger Sauce during the last 5 minutes of cooking. Allow the meat to rest on a cutting board tented with aluminum foil for a few minutes before slicing. Slice the meat 1/2 inch thick on the diagonal. Pass the remaining sauce at the table.
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