Renee's Kitchen Adventures

Thursday, June 16, 2011

Grilled Orange Pork Tenderloin


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. 


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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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16 comments:

  1. I dont think I've ever made a pork tenderloin! This looks fabulous! And citrus always does wonders in recipes. Congrats on the drop in the scale!! And have fun with your daughter today.

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  2. The grill marks on that look fantastic! This look delicious! AMAZING!

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  3. This pork dish looks so easy to make and really delicious!

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  4. Holy cow...this looks so juicy and amazing!

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  5. Orange juice, I'm convinced, is THE perfect marinade. YUM! I am so into the grill lately, and this looks fabulous!

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  6. Whoa, Nelly! That looks out of this world. Brilliant move in adding the orange juice!

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  7. Yum...I love orange flavor combo with pork. Gotta try this soon...I'm drooling over your dish!

    I'm hosting a cookbook (On A Stick) giveaway on my blog. Please stop by to enter if you haven't done so. Have a wonderful day.

    Amy
    http://utry.it

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  8. this sounds great- i seem to always overcook my pork- is there a secret?

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  9. @ Rebecca...I don't think there is really any secret, but it does help to have an instant read thermometer to use, esp. when grilling. You want to take the meat off about 5 to 10 degrees before the doneness you want, and then let it rest, loosely covered in foil for a few minutes before carving or serving. It will come up to temp as it rests. Like I said, I didn't cook this tenderloin to 160. I think it was closer to 140 or 145 when I took it off the grill. Hope this helps!

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  10. Hi Renee! WOO HOO on the scale going down, and another stellar recipe. Have a great weekend!!!!

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  11. Hi Renee,
    We really love a good grilled Tenderloin and your recipe looks delicious. I can't wait to try this recipe. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!
    Miz Helen

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  12. I have been looking for new things to grill lately...this looks yummy!

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  13. Thanks for including this in our blog hop last week, it seriously looks delicious! Hope to see you at the next hop. :)

    Sarah @ RecipeLion

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  14. I don't know how I missed this recipe - love the addition of fresh orange juice! Hope your weekend went well.

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  15. This sounds great! I'm keeping this for sure, thanks!

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  16. Amazing was the firs tword that came to mind as I saw your photos. The pork also sounds delicious and I've bookmarked this post to try later on. I hope you have a great day. Blessings...Mary

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