Grilled Pork Tenderloin with Orange Marmalade Glaze

By Foodiewife

Grilled pork tenderloin is a nice change from chicken or burgers. Plan on an hour to marinate the pork. This recipe is a keeper, for sure. The sauce was absolutely delicious! Recipe comes from Simply Recipes. The only change I made in the recipe was to use the sauce as a dipping sauce.

Ingredients

• 1/3 1/3 1/3 cup soy sauce (I used low-sodium soy sauce)
• 1/3 1/3 1/3 cup orange marmalade
• 1/3 1/3 1/3 cup honey
• 1 1 1 tablespoon plus 1 teaspoon rice wine vinegar
• Pinch Pinch of crushed red pepper flakes
• 1 1 1 pound pork tenderloin
• 2 2 2 scallions, thinly sliced (optional)
• Oil, for grill

Details

Servings 3
Preparation time 60mins
Cooking time 90mins
Adapted from simplyrecipes.com

Preparation

Step 1

MAKE MARINADE:
In a small saucepan, bring the soy sauce, marmalade, honey, rice wine vinegar, and red pepper flakes to a simmer over medium heat. Remove from the flame and let cool.

Reserve half of the marinade for serving as a sauce with the finished tenderloin.

NOTE: I didn't read the directions, thoroughly, and immediately marinated the pork tenderloin before cooking it. Instead, I cooked the reserved marinade. It worked out great and saved me time!

MARNIATE THE TENDERLOIN:
With the remaining half of the marinade, marinate the tenderloin for 1 hour.
NOTE: Also, I have a Food Saver Marinator, so it took only 30 minutes to marinate.

PREPARE THE GRILL:
While the tenderloin is marinating, prepare your grill for high direct heat on one side, and a low heat on the other side.

GRILL THE TENDERLOIN:
Remove the tenderloin from the marinade and coat with oil (we use vegetable). Place on the hot side of the grill, with the narrower end of the tenderloin more toward the cool side of the grill.

As soon as the tenderloin gets grill marks on one side (a minute or two), turn it to get grill marks on another side. Continue until all sides are lightly seared.

Finish on the cool side of the grill:
Move the tenderloin to the cool side of the grill. Cover and cook a few minutes more, until the internal temperature of the tenderloin reaches 140°F (no higher). Remove from heat.

Tent with foil and let rest. NOTE: If you have let the temp get too high above 140°F, you may need to slice the pork immediately or the meat will continue to cook as it rests and become overcooked.

NOTE: Long gone are the days when pork was routinely overcooked in order to avoid the food-borne illness trichinosis.

If you have taken it out in time, tent the tenderloin with foil and let it rest 10 minutes.

Thinly slice, sprinkle with the remaining glaze and scallions.

NOTE: I didn't glaze the pork slices. Instead, we dipped it with each bite and it was delicious.

I served this with grilled bok choy and coconut rice.