Don’t even think about putting that grill away. A beautiful fall evening is matched perfectly with this grilled pork tenderloin. Sweet and zesty, this recipe brings out the subtle flavors that will make you glad you tried it.
Chances are that pork on your grill came from a family farm. More than 98 percent of South Dakota’s farms are family owned, and more than 2,500 farms have been in the same family for a century or more. It’s that connection to the land that drives farmers to do the best they can to protect the environment and conserve natural resources while raising happy, healthy animals. You can find other tempting recipes from farmers at www.findourcommonground.com.
Orange and Ginger Grilled Pork Tenderloin
- 1 cups orange juice
- 1/4 cups cider vinegar
- 1 tablespoon ginger fresh, finely grated
- 2 tablespoons orange zest grated
- 3 pork tenderloins about 3 pounds total
- 1 cups orange marmalade
- 1 tablespoons ginger fresh, finely grated
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- ground black pepper freshly
- combine the orange juice, vinegar, ginger and orange zest in a small bowl. Put the pork tenderloins in a shallow pan and pour the marinade over them. Refrigerate for 4 to 6 hours.
- melt the marmalade in a small pan. Add the ginger, soy sauce, cider vinegar and mustard, stirring to combine; keep warm.
- Prepare the grill with a medium-hot fire. Remove the meat from the marinade and season it with salt and pepper. Grill 15 to 20 minutes, turning at least once, until a thermometer inserted in the center of the meat reads 150 degrees.
- Brush with some of the orange-ginger sauce during the last 5 minutes of cooking. Allow the meat to rest on a cutting board tented with aluminum foil for a few minutes before slicing. Slice the meat 1/2-inch thick on the diagonal. Pass the remaining sauce at the table.