Grilled Pork Tenderloin with Orange Marmalade

From Southern Living August 2003
Grilled Pork Tenderloin with Orange Marmalade
Grilled Pork Tenderloin with Orange Marmalade

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

Ingredients

  • 1

    cup pineapple juice

  • 1/4

    cup apple cider vinegar

  • 1/4

    cup lite soy sauce

  • 1

    (1 1/2-pound) package pork tenderloins

  • 3

    bell peppers (1 each of red, green, and yellow), cut into strips

  • 1/2

    red onion, thinly sliced

  • Vegetalbe cooking spray

  • 1

    (12-ounce) jar orange marmalade

Directions

Combine pineapple juice, apple cider vinegar, and soy sauce in a shallow dish or large freezer bag; add pork tenderloins. Cover or seal, and chill 1 hour. Saute peppers and onion in a nonstick skillet coated with cooking spray over medium-high heat, 5 minutes or until tender. Stir in marmalade; bring to a boil, and cook until melted. Reserve ¼ cup mixture for basting. Remove pork from marinade, discarding marinade. Grill pork, covered with grill lid, over medium-high heat (350 to 400) 25 minutes or until a meat thermometer inserted into thickest portion registers 160, basting with reserved marmalade mixture the last 5 minutes. Serve with remaining marmalade mixture.

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