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The Hood Magazine

Orange and Ginger Grilled Pork Tenderloin

Jun 27, 2016 08:55AM ● By Hood Magazine



 1 cup orange juice

 1/4 cup cider vinegar

 1 tablespoon fresh ginger, finely grated

 2 tablespoons orange zest, grated

 3 pork tenderloins (about 3 pounds total)


Orange-Ginger Sauce

 1 cup orange marmalade

 1 tablespoon fresh ginger, finely grated

 2 tablespoons light soy sauce

 2 tablespoons cider vinegar

 1 tablespoon Dijon mustard

 Salt and freshly ground black pepper



 To make the marinade, combine the orange juice, vinegar, ginger and orange zest in a small bowl. Put the pork tenderloins in a shallow pan and pour the marinade over them. Refrigerate for 4 to 6 hours.


To make the orange-ginger sauce, melt the marmalade in a small pan. Add the ginger, soy sauce, cider vinegar and mustard, stirring to combine; keep warm.


Prepare the grill with a medium-hot fire. Remove the meat from the marinade and season it with salt and pepper. Grill 15 to 20 minutes, turning at least once, until a thermometer inserted in the center of the meat reads 150 degrees.


Brush with some of the orange-ginger sauce during the last 5 minutes of cooking. Allow the meat to rest on a cutting board tented with aluminum foil for a few minutes before slicing. Slice the meat 1/2-inch thick on the diagonal. Pass the remaining sauce at the table.