Ginger-Orange Pork Tenderloin Recipe

Ginger-Orange Pork Tenderloin Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

A fast-to-fix mix marinates grilled pork tenderloin in this simple yet special entree from Lynn Roth of Ypsilanti, Michigan.

This recipe is:

Diabetic Friendly

[X]

Rate Ginger-Orange Pork Tenderloin Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Ginger-Orange Pork Tenderloin Recipe

Prep: 15 min. + marinating Grill: 30 min.

Yield: 2 Servings

15 30 45

Ingredients

1/3 cup orange juice
1/3 cup reduced-sodium soy sauce
4 teaspoons brown sugar
3/4 teaspoon ground ginger
2 garlic cloves, minced
1 pork tenderloin (3/4 pound)

Directions

In a bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 8 hours. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, uncovered, over medium heat for 15 minutes on each side or until a meat thermometer reads 160°, basting frequently with reserved marinade. Yield: 2 servings.

Nutritional Facts 5 ounces cooked pork equals 243 calories, 6 g fat (2 g saturated fat), 95 mg cholesterol, 851 mg sodium, 9 g carbohydrate, trace fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1 fat, 1/2 fruit.

Originally published as Ginger-Orange Pork Tenderloin in Cooking for 2 Summer 2006, p10