Saturday, July 28, 2012

Grilled Pork Tenderloin with Orange Marmalade Glaze

Sorry this picture isn't that great. The pork smelled so good right off the grill that there was no time to pause for a picture. This recipe could not be easier or healthier. Super flavorful sweet/salty glaze that doubles as a marinade and dipping sauce. We ate ours with a small green salad and some delicious roasted figs with goat cheese.

Grilled Pork Tenderloin with Orange Marmalade Glaze
Recipe from

  • 1/3 cup soy sauce 
  • 1/3 cup orange marmalade
  • 1/3 cup honey
  • 1 Tbsp plus 1 teaspoon rice wine vinegar
  • Pinch of crushed red pepper flakes
  • 1 lb pork tenderloin (I used 2 small tenderloins that were about a pound and a half total.)
  • 2 scallions, thinly sliced (optional)


1 In a small saucepan, bring the soy sauce, marmalade, honey, rice wine vinegar, and red pepper flakes to a simmer over medium heat. Remove from the flame and let cool to room temperature. Distribute the glaze evenly in 2 bowls. (I separated into 3 bowls. One for marinade, one for basting and one for dipping sauce.) Marinate the tenderloin roast for a minimum of 1 hour in the glaze.
2 Heat the grill to 350°F or medium. Put on the tenderloin. Grill 8 minutes on one side (check at 6 minutes), depending on size of pork loin. Then flip it, baste it. Grill another 6-10 minutes. Start checking with a meat thermometer inserted into the thickest part of the meat, at about 6 minutes on the second side. Cook until internal temperature reaches 150°F. Remove from heat.
3 Let the pork rest 10 minutes. Thinly slice, sprinkle with the remaining glaze and scallions.
Serve with rice and/or some green vegetables.
Yield: Serves 3 to 4.