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 Grilled Pork Tenderloin with Rosemary Orange Sauce
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From The Food & Mood Cookbook by Elizabeth Somer and Jeanette Williams
This pork is full of flavor and so tender, thanks to the quick-brine technique. There are so
many rubs, marinades, and sauces from which to choose, so use your imagination. If you
don't have orange marmalade, use any type of fruit jam.
Serve with other recipes from The Food & Mood Cookbook, such as Fluffy Mashed Potatoes
with Horseradish, Creamy Sweet Potatoes or Yams with Chipotle Peppers. The Cranberry
Chutney from my cookbook also goes well with this dish.
Ingredients:
8 cups water
1/2 cup coarse salt
1/2 cup sugar
2 pork tenderloins (about 1 1/2 pounds each)
1 tablespoon fresh rosemary, minced
1 teaspoon thyme, dried
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 tablespoon olive oil
Rosemary Orange Sauce:
1 teaspoon olive oil
1 shallot, peeled and minced
1 teaspoon fresh rosemary, minced
1/2 cup orange marmalade (reduced sugar)
11/2 tablespoons balsamic vinegar
Directions:
1) Brine mixture: In a large bowl, mix water, salt, and sugar until dissolved. Trim excess fat from tenderloins and add them to brine. Submerge in brine for 30 minutes.
2) Pork rub: In a small bowl, mix together rosemary, thyme, cumin, and cinnamon. Set aside.
3) Remove pork from brine, rinse with water, and pat dry. Rub each tenderloin with olive oil, then pat on pork rub, covering all sides evenly. Place in a shallow baking dish, cover, and refrigerate until ready to grill, or up to 24 hours.
4) Heat gas grill to high (preheat for 5 to 10 minutes). Place pork over hot grate, insert a meat thermometer, and close lid. Grill for about 8 minutes, turn and grill another 8 minutes on opposite side. Cook until meat reaches 145 to 150 degrees.
5) Rosemary orange sauce: Heat oil in a small saucepan over medium heat. Add shallots and rosemary and cook for 2 minutes, or until shallots are tender. Add marmalade and vinegar, heat until mixture simmers. Add juices from resting pork tenderloin.
6) Slice pork into 3-inch rounds, place on a large serving platter, drizzle with orange sauce and serve. Makes 8 servings, approximately 4 ounces each.
Nutrition Analysis per serving:
335 Calories; 44 percent fat (16 grams); 5 grams saturated fat; 38 percent protein; 18 percent carbohydrate; 0 gram fiber.
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Reviews
This cookbook has quickly become my favorite, default reference in the kitchen. Every recipe I've tried has been easy, delicious and healthy!
I love the information included about why we crave certain foods, and healthy alternatives for all kinds of occasions.
~ Customer
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