Pork Tenderloin is a tender, delicious, very low fat source of protein if you don’t overcook it. Very easy to make, it takes no more than 15 minutes to prepare the marinade; you can marinate for about 2-3 hours up to 6 hours. The meat is naturally tender, so you don’t need vinegar in the marinade to tenderize it. The result is a delicious caramelized garlic-ginger-citrus flavored tenderloin.

Serves 4
Ingredients:

• 1/3c. orange marmalade

• 1 lg. garlic clove

• 1 teaspoon minced ginger

• 2 tablespoons soy sauce

• ½ teaspoon Chili Sesame oil (optional)

• 2 pounds pork tenderloin

Preparation:

1. Combine the first four ingredients; reserve ¼ cup of marinade for basting.

2. Add pork to the remaining marinade and prick all over.

3. Cover and refrigerate for 2-3 or up to 6 hours.

4. Cook over a medium grill (about 375-400 degrees) for about twenty minutes (turning every 5 minutes), or until the thermometer registers 145. (Don’t overcook or the pork will be tough.)

5. Baste with reserved marinade for the last 5 minutes.

6. Remove from grill to a platter and tent for 3-5 minutes.

7. Slice across the grain 1/4-1/2 inch slices.

Serve with rice and grilled veggies, a green salad, or the Asparagus and Tomato Salad on this site.

Wine pairing: a medium-bodied red wine with some fruit-forward like a Merlot or Cotes du Rhone, or try a food-friendly Dry Riesling.