Jane Cherry
TVWBB All-Star
2 1 pound pork tenderloin
1/2 teaspoon white pepper
2/3 cup orange marmalade
1/4 cup fresh mint (or basil) chopped
1/4 cup low sodium soy sauce
4 cloves garlic, minced
2 tablespoons fresh orange juice
1 teaspoon fresh lemon juice
8 long strips orange zest
Apple or Pecan wood chunks
Trim fat from tenderloin. Combine the marmalade with mint, pepper, soy sauce, garlic, orange juice, lemon juice and zest strips. Heat in small saucepan until melted. Cool to room temperature. (You can add more juices). Marinate whole tenderloins overnight, turning occasionally.
Remove meat from marinade and pour marinade into small saucepan. Grill directly till browned on all sides and then indirectly until medium rare (time will vary depending on heat of fire). Let meat rest for 10 minutes after cooking. Slice into medallions. Bring leftover marmalade mixture to a boil and serve tenderloin medallions drizzled with it.
I prefer the mint in this, and I never use low sodium soy sauce. It's too watered down, but there's enough going on here that the l/s stuff won't affect the taste drastically.
1/2 teaspoon white pepper
2/3 cup orange marmalade
1/4 cup fresh mint (or basil) chopped
1/4 cup low sodium soy sauce
4 cloves garlic, minced
2 tablespoons fresh orange juice
1 teaspoon fresh lemon juice
8 long strips orange zest
Apple or Pecan wood chunks
Trim fat from tenderloin. Combine the marmalade with mint, pepper, soy sauce, garlic, orange juice, lemon juice and zest strips. Heat in small saucepan until melted. Cool to room temperature. (You can add more juices). Marinate whole tenderloins overnight, turning occasionally.
Remove meat from marinade and pour marinade into small saucepan. Grill directly till browned on all sides and then indirectly until medium rare (time will vary depending on heat of fire). Let meat rest for 10 minutes after cooking. Slice into medallions. Bring leftover marmalade mixture to a boil and serve tenderloin medallions drizzled with it.
I prefer the mint in this, and I never use low sodium soy sauce. It's too watered down, but there's enough going on here that the l/s stuff won't affect the taste drastically.