Prized for its tenderness, pork tenderloin makes for an excellent choice of meat for grilling and serving at any function. You can dress it up for a fancy soiree, or keep it simple for a backyard family dinner. This recipe would be appropriate for either, depending on the selected sides. So, you may have just found a new go-to dish. Enjoy!
- 2/3 cup soy sauce
- 2/3 cup orange marmalade
- ½ cup maple syrup
- 1 tablespoon sherry vinegar
- 2 garlic cloves sliced
- ¼ teaspoon crushed red pepper
- 2 pork tenderloins, trimmed
- Spray oil
- Combine the soy sauce, marinade, syrup, vinegar, garlic and red pepper in a saucepan and simmer until the marmalade has melted and all the ingredients are combined.
- Cool to room temperature.
- Divide the marinade/glaze equally and reserve half.
- Pour the other half in a sealable plastic bag and add the tenderloins.
- Refrigerate for 2-3 hours.
- Preheat the grill to medium high.
- Remove the tenderloins from the marinade and dry with paper towels.
- Spray each side with spray oil and grill on the first side for 5-6 minutes.
- Flip and continue grilling until the internal temperature reaches 145°F as measured with a digital meat thermometer.
- Remove tenderloins from grill and glaze them with the remaining marinade/glaze. Let them rest under a loose foil tent for 10 minutes before slicing.