Grilled Pork Tenderloin with Orange Marmalade Glaze
Grilled Pork Tenderloin with Orange Marmalade Glaze is a main course that serves 3. One serving contains 526 calories, 34g of protein, and 19g of fat. For $2.27 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe from Simply Recipes requires soy sauce, olive oil, orange marmalade, and scallions. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. It is perfect for The Fourth Of July. 7 people found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is solid. Grilled Pork Tenderloin with Orange Marmalade Glaze, Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo, and Pork Tenderloin with Fig-Orange Glaze are very similar to this recipe.
Servings: 3
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1/3 cup honey
Olive oil (for grill)
1/3 cup orange marmalade
1 lb pork tenderloin
Pinch of crushed red pepper flakes
1 Tbsp plus 1 teaspoon rice wine vinegar
2 scallions, thinly sliced (optional)
1/3 cup soy sauce (use gluten-free soy sauce for gluten-free version)
Equipment:
sauce pan
grill
aluminum foil
Cooking instruction summary:
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. 2 Marinated the tenderloin: With the remaining half of the marinade, marinate the tenderloin for 1 hour. 3 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. 4 Sear tenderloin on all sides: Remove the tenderloin from the marinade and coat with olive oil. 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. 5 Finish on 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 140F (no higher). Remove from heat. 6 Tent with foil and let rest: If you have let the temp get too high above 140F, you may need to slice the pork immediately or the meat will continue to cook as it rests and become overcooked. 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. Serve with rice.
Step by step:
1. 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.
2. Remove from the flame and let cool.
3. Reserve half of the marinade for serving as a sauce with the finished tenderloin.
4. 2 Marinated the tenderloin: With the remaining half of the marinade, marinate the tenderloin for 1 hour.
5. 3 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.
4 Sear tenderloin on all sides
1. Remove the tenderloin from the marinade and coat with olive oil.
2. Place on the hot side of the grill, with the narrower end of the tenderloin more toward the cool side of the grill.
3. 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.
4. 5 Finish on 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 140F (no higher).
5. Remove from heat.
6. 6 Tent with foil and let rest: If you have let the temp get too high above 140F, you may need to slice the pork immediately or the meat will continue to cook as it rests and become overcooked.
7. If you have taken it out in time, tent the tenderloin with foil and let it rest 10 minutes.
8. Thinly slice, sprinkle with the remaining glaze and scallions.
9. Serve with rice.
Nutrition Information:
covered percent of daily need
