Orange and Ginger Grilled Pork Tenderloin

Ingredients

MARINADE

• 1 cup orange juice
• 1/4 cup cider vinegar
• 1 tablespoon finely grated fresh ginger
• 2 tablespoons grated orange zest
• 3 pork tenderloins (about 3 pounds total)

ORANGE-GINGER SAUCE

• 1 cup orange marmalade
• 1 tablespoon finely grated fresh ginger
• 2 tablespoons light soy sauce
• 2 tablespoons cider vinegar
• 1 tablespoon Dijon mustard
• salt & freshly ground black pepper

Directions

1. 1

   To make the marinade: Combine the orange juice, vinegar, ginger, and orange zest in a small bowl.

2. 2

   Put the pork tenderloins in a shallow pan and pour the marinade over them. Refrigerate for 4 to 6 hours.

3. 3

   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.

4. 4

   Prepare the grill with a medium-hot fire.To gauge the heat, hold your hand palm down about 4 inches above the grill. If you can hold it there for only 5-6 seconds it means you have a medium hot fire.

5. 5

   Remove the meat from the marinade and season it with salt and pepper. Grill, turning at least once, until an instant-read thermometer inserted in the center of the meat reads 150F, 15 to 20 minutes. 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.