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Grilled Pork Tenderloin with Soy-Orange Marmalade Glaze

Pork tenderloin is a pretty economical cut of meat that is lean and tender. This simple marinade has an Asian Twist and takes just a few ingredients. The tenderloin is grilled and has a perfect and flavorful char. Part of the marinade becomes a beautiful glaze that adds a burst of flavor that you will love.
Course main
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 301kcal
Author Debby - www.AFeastfortheEyes.net

Ingredients

  • 1/3 cup soy sauce I used low-sodium soy sauce
  • 1/3 cup orange marmalade
  • 1/3 cup honey
  • 1 tablespoon plus 1 teaspoon rice wine vinegar
  • 1 Pinch Pinch of crushed red pepper flakes
  • 1 pound pork tenderloin
  • 2 scallions thinly sliced (optional)
  • Oil for grill

Instructions

MAKE MARINADE:

  • In a small saucepan, bring the soy sauce, marmalade, honey, rice wine vinegar, and red pepper flakes to a simmer over medium heat. Remove from the flame and let cool.
  • Reserve half of the marinade for serving as a sauce with the finished tenderloin.

MARINATE THE TENDERLOIN:

  • With the remaining half of the marinade, marinate the tenderloin for 1 hour.

PREPARE THE GRILL:

  • While the tenderloin is marinating, prepare your grill for high direct heat on one side, and a low heat on the other side.

GRILL THE TENDERLOIN:

  • Remove the tenderloin from the marinade and coat with oil (we use vegetable). Place on the hot side of the grill, with the narrower end of the tenderloin more toward the cool side of the grill.
  • As soon as the tenderloin gets grill marks on one side (a minute or two), turn it to get grill marks on another side. Continue until all sides are lightly seared.
  • Finish on the cool side of the grill:
  • Move the tenderloin to the cool side of the grill. Cover and cook a few minutes more, until the internal temperature of the tenderloin reaches 140°F (no higher). Remove from heat.
  • Tent with foil and let rest. NOTE: If you have let the temp get too high above 140°F, you may need to slice the pork immediately or the meat will continue to cook as it rests and become overcooked.
  • If you have taken it out in time, tent the tenderloin with foil and let it rest 10 minutes.
  • Thinly slice, sprinkle with the remaining glaze and scallions.
  • NOTE: I didn't glaze the pork slices. Instead, we dipped it with each bite and it was delicious.

Notes

NOTE: I didn't read the directions, thoroughly, and immediately marinated the pork tenderloin before cooking it. Instead, I cooked the reserved marinade. It worked out great and saved me time!
NOTE: Also, I have a Food Saver Marinator, so it took only 30 minutes to marinate.
NOTE: Long gone are the days when pork was routinely overcooked in order to avoid the food-borne illness trichinosis.
 
Recipe slightly adapted from: Simply Recipes