A fast-to-fix mix marinates grilled pork tenderloin in this simple yet special entree from Lynn Roth of Ypsilanti, Michigan.
- 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)
- 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.
Originally published as Ginger-Orange Pork Tenderloin in Cooking for 2 Summer 2006, p10
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Ginger-Orange Pork Tenderloin
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Nov. 22, 2010
"This recipe is simple and delicious. I served it when we had company, and everyone loved it! I'll enjoy making this again."