Tested till perfect Grilled Marmalade Pork Tenderloin

Grilled Marmalade Pork Tenderloin

Although pork tenderloin is not tough and doesn't need to be marinated, it lends itself deliciously to a marinade for flavour. Cook extra to enjoy cold or in a salad the next night. Bake some potatoes on the grill and serve with a spinach salad.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2003

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 2 tbsp 2tbspcider vinegar
  • 1 tbsp 1tbspDijon mustard
  • 1 tbsp 1tbspvegetable oil
  • 2 tsp 2tspchopped fresh thyme
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 2pork tenderloinpork tenderloins, (each 12 oz/375 g)
  • 2 tbsp 2tbsporange marmalade
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In bowl, whisk together vinegar, mustard, oil, thyme, salt and pepper; add pork, turning to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Reserving marinade, place pork on greased grill over medium-high heat; brush with marinade. Close lid and grill, turning once, until just a hint of pink remains inside, about 20 minutes.

Brush both sides of pork with marmalade, turning after 30 seconds. Transfer to cutting board; tent with foil and let stand for 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Wrap and refrigerate for up to 2 days.) To serve, slice diagonally.

Nutritional Information Per each of 6 servings: about

cal 185 pro 27g total fat 6g sat. fat 1g
carb 5g fibre 0g chol 61mg sodium 183mg

% RDI:

calcium 1 iron 11 vit C 2 folate 4
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