Serves 4
90 min
Grilled Pork Tenderloin with Orange Marmalade Glaze
Recipe GLPRa14011303d5c77
A succulent grilled pork tenderloin brushed with a glossy, sweet and savory orange marmalade glaze infused with soy sauce and honey. The slight heat from red pepper flakes balances the citrus sweetness, creating a restaurant-quality main course that's ready in about 90 minutes.
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Ingredients
1/3 cup soy sauce
1/3 cup orange marmalade
1/3 cup honey
1 tablespoon plus 1 teaspoon rice wine vinegar
Pinch of crushed red pepper flakes
1 pound pork tenderloin
2 scallions, thinly sliced (optional)
Olive oil for grill
Directions
In a small bowl, whisk together the soy sauce, orange marmalade, honey, rice wine vinegar, and red pepper flakes until well combined. This glaze should be smooth and free of lumps. Set aside.
Prepare your grill by brushing the grates with olive oil and preheating to medium-high heat (approximately 400°F).
Pat the pork tenderloin dry with paper towels. This helps it develop a better crust and allows the glaze to adhere properly.
Place the pork tenderloin directly on the oiled grill grates. Grill for 10-12 minutes on the first side without moving it, allowing it to develop a caramelized exterior.
Flip the tenderloin and begin basting generously with the orange marmalade glaze. Continue grilling for another 8-12 minutes, basting every 2-3 minutes with additional glaze.
Grill until the internal temperature reaches 145°F when measured with a meat thermometer inserted into the thickest part of the meat, approximately 20-24 minutes total cooking time.
Transfer the cooked pork tenderloin to a cutting board and let it rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat.
Slice the tenderloin into 1/2-inch thick slices and arrange on a serving platter. Drizzle any remaining glaze over the sliced pork and garnish with thinly sliced scallions if desired. Serve immediately.
