Pork tenderloin is such a wonderful lean protein 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!
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 make half the marinade.
Take care to watch these closely on the grill. Because of all the sugar in the marinade, they will have a tendency to burn...but if you keep them moving, you can avoid that and just get a lovely char on the outside which just enhances the flavors.
I cook pork tenderloin to 145 degrees on the meat thermometer, then let it rest for 3 minutes. A blush of pink on the inside is perfectly fine! Today's pork is not the pork of days gone by, it's leaner and safe to eat this way. Check out www.OhioPork.org for more information!
This dish would be great to serve Dad on his special day!! and he won't even have to do the grilling!
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!
What will you make Grilled Orange Pork Tenderloin for?
Yield: 10 servings
Grilled Orange Pork Tenderloin
Prep time: 10 MinCook time: 20 MinInactive time: 2 HourTotal time: 2 H & 30 M
Lean pork tenderloin is marinated in a delicious orange juice marinade and cooked to perfection on the grill.
Ingredients
- 2 (1 pound) pork tenderloins
- 1/4 cup light brown sugar
- 6 TBSP. reduced sodium soy sauce
- 4 garlic cloves, minced
- 2 TBSP. fresh grated ginger
- 2 tsp. toasted sesame oil
- juice of half an orange (about a half a cup)
- salt and black pepper
Instructions
- 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. 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.
- 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.
Nutrition Facts
Calories
475.3Fat (grams)
13.77 gSat. Fat (grams)
4.42 gCholesterol (grams)
235.82 mgCarbs (grams)
7.21 gFiber (grams)
0.14 gSugar (grams)
5.91 gNet carbs
7.07 gProtein (grams)
75.95 gSodium (milligrams)
555.62 mgNutritional information is only provided as a courtesy and is an estimate.
Copyright © 2011 Renee's Kitchen Adventures
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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.
ReplyDeleteThe grill marks on that look fantastic! This look delicious! AMAZING!
ReplyDeleteThis pork dish looks so easy to make and really delicious!
ReplyDeleteHoly cow...this looks so juicy and amazing!
ReplyDeleteOrange juice, I'm convinced, is THE perfect marinade. YUM! I am so into the grill lately, and this looks fabulous!
ReplyDeleteWhoa, Nelly! That looks out of this world. Brilliant move in adding the orange juice!
ReplyDeleteYum...I love orange flavor combo with pork. Gotta try this soon...I'm drooling over your dish!
ReplyDeleteI'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
this sounds great- i seem to always overcook my pork- is there a secret?
ReplyDelete@ 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!
ReplyDeleteHi Renee! WOO HOO on the scale going down, and another stellar recipe. Have a great weekend!!!!
ReplyDeleteHi Renee,
ReplyDeleteWe 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
I have been looking for new things to grill lately...this looks yummy!
ReplyDeleteThanks for including this in our blog hop last week, it seriously looks delicious! Hope to see you at the next hop. :)
ReplyDeleteSarah @ RecipeLion
I don't know how I missed this recipe - love the addition of fresh orange juice! Hope your weekend went well.
ReplyDeleteThis sounds great! I'm keeping this for sure, thanks!
ReplyDeleteAmazing 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
ReplyDeleteWe make this ALL THE TIME. My family loves it! I cook the remaining marinade on the stove until bubbly and thickened and serve it over the pork. We serve it with carrots and basmati rice that I cook with a little lite coconut milk and crushed pineapple. Not WW friendly the way we do it but this is a delicious recipe that would also be great with “trimmed down” sides.
ReplyDelete