Growing up, pork chops and applesauce were a staple on our table. It is such a perfect combination, that I now always think pork should be served with fruit. My husband, however, isn’t a fan of sweet mixed with savory. This recipe is the perfect mix of both of our tastes. The pork has a hint of of sweetness, but not overly so. Using citrus gives it just enough zing.
This is so quick to put together and while it is cooking on the grill, you can easily cook your other side dishes right next to it. We’ve been enjoying this with grilled potatoes and onions and fresh tomatoes from our CSA. I’ve made this many times this summer and always have trouble getting a good picture. We’re usually so hungry, we gobble it right up – which I think means that I have to share this recipe with you right away.
One tenderloin provides plenty for our family of 3.5 (a .5 deduction since Ella eats so little still) with enough leftovers for my lunch the next day. Sometimes pork tenderloins come two to a package. If you are serving a group, double the recipe and grill both, or split the doubled marinade into 2 bags and freeze the extra for another day.
Ingredients
- 1/4 cup olive oil
- 1/2 c orange juice
- 3 cloves minced garlic
- 2 Tablespoons chopped fresh rosemary leaves
- 1 teaspoon dijon mustard
- 1 teaspoon kosher salt
- freshly ground pepper
- 1 lb pork tenderloin
- 1 orange, cut into wedges
Instructions
- Place a 1 gallon zip-top bag into a medium bowl. Fold down the top of the bag about an inch or two so that the zipper is on the outside. (I do this so the top of the bag doesn't get messy when I add the marinade ingredients.)
- Add all of the ingredients to the zip-top bag, except for the pork. Hold up the bag and, without spilling the contents, mix the ingredients by smushing the outside of the bag with your hands.
- Add the pork to the zip-top bag.
- Make sure the pork is well coated in the bag, then squeeze all of the air out and seal the zip top.
- Store in the bowl(in case of leaks) and refrigerate for at least 3 hours, or overnight.
- Heat a charcoal or gas grill to medium high heat.
- Grill the tenderloin for 15-25 minutes, turning several times to brown on all sides, until the meat reaches an internal temperature of 140 degrees in the thickest part.
- Remove from the grill and place on a plate. Cover loosely with foil and allow to rest for 10 minutes.
- While the pork is resting, place the orange wedges on the grill and cook about 3 minutes per side, or until you see nice grill marks on the flesh.
- Slice the pork tenderloin and serve warm with the orange wedges.
Notes
Adapted from Ina Garten via Annie's Eats
