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Ginger-Orange Pork Tenderloins

 Ginger-Orange Pork Tenderloins
This fork-tender pork has a citrus, smoky flavor that my whole family loves. The combination of ingredients is unbeatable.
6-8 ServingsPrep: 20 min. + marinating Grill: 20 min.


  • 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


  • 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.

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Ginger-Orange Pork Tenderloins (continued)

Directions (continued)

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