It's high time I start posting these easy, peasy summer grillin' recipes in case y'all have any interest in cutting the starches. I've included both grilling and conventional oven instructions, cause I'm a giver.
I used to make this recipe with brown sugar & hoisin sauce, but I've replaced it with orange juice or orange champagne vinegar to cut down on the sugar.
PORK TENDERLOIN:
1.5-2.5 lb. pork tenderloin, trimmed of excess fat
Marinade:
1/3 cup extra virgin olive oil
1/4 cup GF soy sauce
1/8 cup orange juice or Orange Muscat Champagne vinegar from Trader Joe's
1 tablespoon Dijon mustard
1/2 teaspoon fresh ground pepper
dash of cayenne
Whisk together marinade ingredients, pour into a large ziploc bag.
Drop pork tenderloin into bag of marinade, sealing it well & swishing the marinade around the tenderloin. Marinade in the fridge for 1-8 hours, until you are ready to start cooking.
GRILL INSTRUCTIONS:
Prepare/heat grill up to 500-550 degrees. Remove tenderloin from marinade (discarding excess marinade) and grill for 15-20 minutes until desired doneness. Let stand for 5-10 minutes, then slice and serve. Pork tenderloin can have a slight pale pink hue in the middle (not raw, mind you, just slightly pink) & it will still cook while standing.
OVEN INSTRUCTIONS:
Preheat oven to 425 degrees. Remove tenderloin from marinade, wrap tenderloin in aluminum foil. Cook in oven for 25-30 minutes until desired doneness. Let stand for 5-10 minutes after removing from oven, then slice and serve. Pork tenderloin can have a slight pale pink hue in the middle (not raw, mind you, just slightly pink) & it will still cook while standing, steaming itself in the aluminum foil. You can also use the juices in the aluminum foil to make an au jus if you are so inspired.
No comments:
Post a Comment