Pork Tenderloin Grilled with balsamic orange marmalade

By dyannucci

Ingredients

• 2 whole pork tenderloins (about 1/4 pounds each)
• Sea salt and black pepper, to taste
• One 8-ounce jar orange marmalade
• 1/4 cup balsamic vinegar

Details

Servings 4

Preparation

Step 1

Preheat an outdoor gcill to 450'f. Wash pork with water and wipe dry with paper towels.

Rub them with fine sea salt and coarse black pepper and set aside.

Heat the marmalade with the balsamic vinegar in a small saucepan until smooth.

Use 1/3 cup of the sauce for basting the tenderloins.

Cook the remaining sauce over
low heat for 3 or 4 minutes.

Keep the sauce warm and covered.

Add a tablespoon of fresh, chopped rosemary to the finished sauce.


Place the tenderloins on the grill.

Baste them quickly with the sauce and cook themvfor 7 minutes over indirect heat with the grill top closed.

Lower the heat to 375 F,

Turn the tenderloins over and baste them again. Close the grill and cook an additional 5 minutes.

Turn off the grill and allow the meat to sit for another 5 minutes.
This results in a juicy and not overcooked, meat.

Transfer the tenderloins to a cutting board. Cover them loosely with aluminum oil and allow them to stand 5 minutes.

Cut the pork on the diagonal Into l Inch thick slices; arrange on a platter and serve the remaining sauce on the side.