Grilled Marmalade Pork Tenderloin
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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.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 185 |
| pro | 27 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 5 g |
| fibre | 0 g |
| chol | 61 mg |
| sodium | 183 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 11% |
| vit C | 2% |
| folate | 4% |
Suggested Recipes
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2 tbsp (25 mL) cider vinegar
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) vegetable oil
2 tsp (10 mL) chopped fresh thyme (or 1/2 tsp/2 mL dried)
1/4 tsp (1 mL) each salt and pepper
2 pork tenderloins (each 12 oz/375 g)
2 tbsp (25 mL) orange marmalade
Preparation:
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.
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.
Tags:
Source
Canadian Living Magazine: August 2003
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