Ginger-Orange Pork Tenderloins Recipe

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Ginger-Orange Pork Tenderloins Recipe

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This fork-tender pork has a citrus, smoky flavor that my whole family loves. The combination of ingredients is unbeatable.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 20 min.

Ingredients

  • 1/2 cup thawed orange juice concentrate
  • 2 tablespoons sherry or chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons minced fresh thyme
  • 1 tablespoon minced fresh gingerroot
  • 3 garlic cloves, minced
  • 1 teaspoon pepper
  • 2 pork tenderloins (1 pound each)
  • GLAZE:
  • 1/4 cup thawed orange juice concentrate
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons molasses
  • 2 teaspoons minced fresh gingerroot
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

In a blender or food processor, combine the first eight ingredients; cover and process until smooth. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.
In a small saucepan, combine the glaze ingredients. Cook and stir over medium heat until thickened; set aside.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan.
Place pork over drip pan and grill, covered, over indirect medium heat for 10-13 minutes on each side or until a meat thermometer reads 160°, brushing with glaze during the last 10 minutes.
Let stand for 5 minutes before slicing. Serve with any remaining glaze. Yield: 6-8 servings.
Originally published as Ginger-Orange Pork Tenderloins in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p220

  • 1/2 cup thawed orange juice concentrate
  • 2 tablespoons sherry or chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons minced fresh thyme
  • 1 tablespoon minced fresh gingerroot
  • 3 garlic cloves, minced
  • 1 teaspoon pepper
  • 2 pork tenderloins (1 pound each)
  • GLAZE:
  • 1/4 cup thawed orange juice concentrate
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons molasses
  • 2 teaspoons minced fresh gingerroot
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  1. In a blender or food processor, combine the first eight ingredients; cover and process until smooth. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.
  2. In a small saucepan, combine the glaze ingredients. Cook and stir over medium heat until thickened; set aside.
  3. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan.
  4. Place pork over drip pan and grill, covered, over indirect medium heat for 10-13 minutes on each side or until a meat thermometer reads 160°, brushing with glaze during the last 10 minutes.
  5. Let stand for 5 minutes before slicing. Serve with any remaining glaze. Yield: 6-8 servings.
Originally published as Ginger-Orange Pork Tenderloins in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p220

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