Grilled Pork Tenderloin with Orange Marmalade

  • 1 C pineapple juice
  • ¼ C apple cider vinegar
  • ¼ C soy sauce (or Tamari Sauce, gluten free)
  • 1½ lb. pork tenderloin
  • 1 12 oz. jar of orange marmalade
  1. Combine juice, vinegar and soy sauce and marinade pork for at least one hour or over night in the refrigerator.
  2. Warm marmalade in a small pan over medium heat until melted. Reserve ¼ cup for basting.
  3. Grill pork until it reaches 160 degrees basting with reserved marmalade for the last 5-10 minutes or cook in oven at 375 until cooked through.
  4. Slice pork and serve with remaining warmed marmalade on top.

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This entry was posted in Pork.

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