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Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
2 pork tenderloins, almost 1 lb each, trimmed
1/2 cup thawed orange juice concentrate
4 tsp soy sauce
1 tbsp dry sherry
1 tsp Asian sesame oil
2 tsp grated fresh ginger
1 tsp minced garlic
1 tsp dried thyme
Salt
For the Glaze
1/4 cup thawed frozen orange juice concentrate
2 tbsp unsulfured light molasses
2 tsp grated fresh ginger
1/4 tsp dried thyme
Ground pepper
Pat the tenderloin dry. Place in a zippered plastic bag or a shallow dish. In a small bowl, stir together the orange juice concentrate, soy sauce, sherry, sesame oil, ginger, garlic, thyme, and a pinch of salt. Pour over the pork and press the air from the bag and seal, or cover the dish. Refrigerate for at least 6 hours or overnight, turning the meat occasionally. Bring to room temperature before cooking.
Prepare a charcoal or gas grill for direct-heat cooking over medium-high heat.
To make the glaze, in a small bowl, stir together the orange juice concentrate, molasses, ginger, thyme and 1/4 tsp pepper. Set aside.
Remove the tenderloin from the marinade and discard the marinade. Place on the oiled grill rack and cook, turning frequently, for ten minutes. Then brush generously with some of the glaze and continue grilling, basting frequently, until an instant-read thermometer inserted into the thickest part of the tenderloin registers 135-145 degrees (57-60 degrees) for medium, about ten minutes longer.
Transfer to a cutting board, tent with aluminum foil, and let rest for 10 minutes. To serve, cut the tenderloins crosswise on a sharp diagonal into slices 1/4 inch (6 mm) thick. Arrange the slices, overlapping them, on a warmed platter, season ltly with salt, and brush with any remaining glaze. Serves 6
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ORANGE-GINGER PORK TENDERLOINS
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Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
2 pork tenderloins, almost 1 lb each, trimmed
1/2 cup thawed orange juice concentrate
4 tsp soy sauce
1 tbsp dry sherry
1 tsp Asian sesame oil
2 tsp grated fresh ginger
1 tsp minced garlic
1 tsp dried thyme
Salt
For the Glaze
1/4 cup thawed frozen orange juice concentrate
2 tbsp unsulfured light molasses
2 tsp grated fresh ginger
1/4 tsp dried thyme
Ground pepper
Pat the tenderloin dry. Place in a zippered plastic bag or a shallow dish. In a small bowl, stir together the orange juice concentrate, soy sauce, sherry, sesame oil, ginger, garlic, thyme, and a pinch of salt. Pour over the pork and press the air from the bag and seal, or cover the dish. Refrigerate for at least 6 hours or overnight, turning the meat occasionally. Bring to room temperature before cooking.
Prepare a charcoal or gas grill for direct-heat cooking over medium-high heat.
To make the glaze, in a small bowl, stir together the orange juice concentrate, molasses, ginger, thyme and 1/4 tsp pepper. Set aside.
Remove the tenderloin from the marinade and discard the marinade. Place on the oiled grill rack and cook, turning frequently, for ten minutes. Then brush generously with some of the glaze and continue grilling, basting frequently, until an instant-read thermometer inserted into the thickest part of the tenderloin registers 135-145 degrees (57-60 degrees) for medium, about ten minutes longer.
Transfer to a cutting board, tent with aluminum foil, and let rest for 10 minutes. To serve, cut the tenderloins crosswise on a sharp diagonal into slices 1/4 inch (6 mm) thick. Arrange the slices, overlapping them, on a warmed platter, season ltly with salt, and brush with any remaining glaze. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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