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Ginger-Orange Pork Tenderloin

 Ginger-Orange Pork Tenderloin
A fast-to-fix mix marinates grilled pork tenderloin in this simple yet special entree from Lynn Roth of Ypsilanti, Michigan.
2 ServingsPrep: 15 min. + marinating Grill: 30 min.

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.

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Ginger-Orange Pork Tenderloin (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.