Grilled Marmalade Pork Tenderloin

Author: Canadian Living

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.

  • Portion size 6 servings

Ingredients

  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon vegetable oil
  • 2 teaspoons chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pork tenderloins (each 12 oz/375 g)
  • 2 tablespoons orange marmalade

Method

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 facts Per each of 6 servings: about

  • Sodium 183 mg
  • Protein 27 g
  • Calories 185.0
  • Total fat 6 g
  • Cholesterol 61 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Grilled Marmalade Pork Tenderloin