Grilled Marmalade Pork Tenderloin
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This recipe makes 6 servings
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 |
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.
Ingredients
- 2 tbsp cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp vegetable oil
- 2 tsp chopped fresh thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 pork tenderloins, (each 12 oz/375 g)
- 2 tbsp 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.
Source : Canadian Living Magazine: August 2003
- Keywords : Main Course; Grill/Barbecue; Marinating; Pork; Dijon mustard; Oranges;
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