Lean pork tenderloin is so quick to cook that you can grill it for a weeknight main course or set it up as the star of a party.
- Portion size 6 servings
- Credits : Get Grilling: Summer 2007
- 2 pork tenderloins
- 2 teaspoons cornstarch
- 1 green onion , finely chopped
- 2 tablespoons finely chopped fresh coriander
- 1/2 cup orange juice
- 1/4 cup tomato paste
- 2 tablespoons grainy mustard
- 3 cloves garlic , minced
- 4 teaspoons chili powder
- 1 1/2 teaspoon granulated sugar
- 1 teaspoon each ground cumin and coriander
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
MethodMarinade: In bowl, whisk together orange juice, tomato paste, mustard, garlic, chili powder, sugar, cumin, coriander, Worcestershire sauce and salt. Add pork, turning to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Remove pork from marinade, letting excess drip back into bowl. Pour marinade into small saucepan; set aside.
Place pork on greased grill over medium heat; close lid and grill, turning 3 times, until browned and just a hint of pink remains inside, about 20 minutes.
Meanwhile, bring reserved marinade and 3/4 cup (175 mL) water to boil over high heat; reduce heat and simmer until reduced to 1 cup (250 mL), 7 minutes.
In small bowl, whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into marinade. Simmer until thickened and glossy, about 1 minute. Keep warm.
Transfer pork to cutting board and tent with foil; let stand for 10 minutes before slicing across the grain. Sprinkle with onion and coriander. Serve with sauce.
Nutritional facts Per serving: about
- Sodium 244 mg
- Protein 29 g
- Calories 186.0
- Total fat 4 g
- Cholesterol 61 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
- Iron 17.0
- Folate 7.0
- Calcium 3.0
- Vitamin A 9.0
- Vitamin C 22.0