For this pork tenderloin, the marinade can be changed to your taste. Easily add wine, balsamic vinegar, ginger, Worcestershire sauce or any preferred spices.
1 1/2 pound pork tenderloin (1-2 pieces)
1/4 cup olive oil
1/4 cup soy sauce (regular or low sodium)
1/4 cup orange marmalade (or 1/4 cup orange juice and 2 tablespoons brown sugar)
2 tablespoons Dijon mustard
1 teaspoon minced garlic (or garlic paste)
Sprigs of rosemary or 1 tablespoon whole rosemary
Mix all the marinade ingredients together in a bowl. Place pork in 1-gallon bag. Pour marinade over pork. Marinade for a minimum of one hour; can be prepared the day before.
Preheat grill to medium or oven to 375F. Remove meat from marinade and cook for about 20-25 minutes until pork reaches about 145-150F. There will be a little bit of pink in the roast. Don’t overcook pork or it will become tough.
Rest meat for about 5 minutes and cut into 1-inch slices. Serve with stir-fry vegetables and rice.
Serve 3-4 .
Susan Barnett is a food industry veteran who graduated from Iowa State University with a degree in Food, Nutrition and Dietetics. A self-proclaimed “foodie”, Susan’s philosophy is: “It’s all about the food!” Contact her with your food questions at firstname.lastname@example.org.