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1 cup orange juice
1/4 cup cider vinegar
1 tablespoon ginger -- freshly grated
2 tablespoon orange zest
3 pork tenderloins (about 3 pounds)
Orange Ginger Sauce:
1 cup sweet orange marmalade
1 tablespoon ginger -- freshly grated
2 tablespoon soy sauce
2 tablespoon cider vinegar
1 tablespoon Dijon mustard
salt and pepper
To make the marinade: Combine the orange juice, vinegar, ginger, and orange zest in a small bowl.
Put the pork tenderloins in a shallow pan and pour the marinade over them. (I use a zip lock bag) Refrigerate for 4 to 6 hours
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
Prepare the grill. Remove the meat from the marinade and season it with salt and pepper. Grill, turning at least once, until an instand 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 foil for a few minutes before slicing. Slice the meat 1/2 inch thick on the diagonal.
Pass the remaining sauce at the table.
Serves: 6
Recipe Notes:
This recipe actually works best with an inexpensive sweet orange marmalade rather than the seville variety.
1/4 cup cider vinegar
1 tablespoon ginger -- freshly grated
2 tablespoon orange zest
3 pork tenderloins (about 3 pounds)
Orange Ginger Sauce:
1 cup sweet orange marmalade
1 tablespoon ginger -- freshly grated
2 tablespoon soy sauce
2 tablespoon cider vinegar
1 tablespoon Dijon mustard
salt and pepper
To make the marinade: Combine the orange juice, vinegar, ginger, and orange zest in a small bowl.
Put the pork tenderloins in a shallow pan and pour the marinade over them. (I use a zip lock bag) Refrigerate for 4 to 6 hours
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
Prepare the grill. Remove the meat from the marinade and season it with salt and pepper. Grill, turning at least once, until an instand 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 foil for a few minutes before slicing. Slice the meat 1/2 inch thick on the diagonal.
Pass the remaining sauce at the table.
Serves: 6
Recipe Notes:
This recipe actually works best with an inexpensive sweet orange marmalade rather than the seville variety.
