Ingredients
-
-
1
-
1/4
-
1
-
2
-
3
-
-
1
-
1
-
2
-
2
-
1
-
-
-
Directions
Orange and Ginger Grilled Pork Tenderloin,This is an easy recipe perfect for a special dinner. The leftovers make wonderful sandwiches the next day. Serve this with your favorite mashed potatoes.,Fresh, loved the tangy orange, ginger amount is perfect, juicy, tender. Perfect for our hot day. Definitely company worthy.,This was delicious! I did substitute ground ginger for ginger root. Would definitely like to try it with the ginger root. Thanks for sharing.
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Steps
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1
Done
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To Make the Marinade: Combine the Orange Juice, Vinegar, Ginger, and Orange Zest in a Small Bowl. |
|
2
Done
|
Put the Pork Tenderloins in a Shallow Pan and Pour the Marinade Over Them. Refrigerate For 4 to 6 Hours. |
|
3
Done
|
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. |
|
4
Done
|
Prepare the Grill With a Medium-Hot Fire.to Gauge the Heat, Hold Your Hand Palm Down About 4 Inches Above the Grill. If You Can Hold It There For Only 5-6 Seconds It Means You Have a Medium Hot Fire. |
|
5
Done
|
Remove the Meat from the Marinade and Season It With Salt and Pepper. Grill, Turning at Least Once, Until an Instant-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 Aluminum Foil For a Few Minutes Before Slicing. Slice the Meat 1/2 Inch Thick on the Diagonal. Pass the Remaining Sauce at the Table. |
