Pork tenderloin is such a wonderful meat to grill and it fits nicely into any health conscious menu. This recipe is originally from the Weight Watchers New Complete Cookbook...but of course, I tweaked it a bit!
My take on this recipe includes adding fresh squeezed orange juice to the marinade...with wonderful results! I also doubled the recipe, because I don't know about you, but every time I have purchased pork tenderloin, it has come in 2 lb. packages, with two loins. The original recipe called for 1 lb. If you only want to cook up one loin, you can just half the marinade ingredients.
Take care on the grill to watch this closely, because of all the sugar in the marinade, it will have a tendency to burn...but if you keep it moving, you can avoid that and just get a lovely char on the outside which just enhances the flavors. ( I also cook my pork tenderloin to med-rare, or around 140 degrees on the meat thermometer, but to ensure food safety, you might want to cook yours to 160 degrees or to med. doneness).
This dish would be great to serve Dad on his special day!! and he won't even have to do the grilling!
Grilled Orange Pork Tenderloin
adapted from Weight Watchers New Complete Cookbook
Servings - 10 Serving Size - 1/5th of each loin or about 2 slices ( approx. 3.25 oz. ) Points Plus per serving - 5 points+
Calories - 174, Total Fat - 6g, Carb. - 7g, Protein - 17g, Fiber - 0g
2 ( 1 pound) pork tenderloins
1/4 cup light brown sugar
6 TBS. reduced sodium soy sauce
4 garlic cloves, minced
2 TBS. fresh grated ginger
2 tsp. toasted sesame oil
juice of half an orange
salt and pepper
1. Line a four cup glass measure ( or small bowl) with a gallon sized zipper plastic bag. Inside, mix the brown sugar, soy sauce, garlic, ginger, sesame oil together. Squeeze the orange and then pop it into the marinade.
2. Add the pork tenderloins and zip the bag. Toss the meat around to coat in the marinade. Put into the refrigerator for at least 2 hours or overnight, turning bag periodically.
3. Remove pork from marinade and discard leftover marinade. Sprinkle pork with salt and pepper. Heat grill to med. Cook pork to internal temperature of 145 degrees F for med cooked pork ( recommended for food safety) , turning frequently to avoid burning outside. When pork is done, transfer to platter and allow to sit for 5 minutes before slicing. Slice each loin into 10 pieces. Serving size is 2 slices or 1/5th of loin.
I served this pork with brown rice that I drizzled with the other half of the orange I used in the marinade and some steamed broccoli. It was a yummy dinner that we all enjoyed!
Went to my WW meeting this week as planned. Down on the scale.
Busy day planned helping my daughter get her room all done and ready to move in in the house she is renting this school year off campus. Hopefully, that will earn me LOTS of activity points!!!
Looking for more fabulous pork tenderloin recipes? Try these:
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