ORANGE- HONEY GRILLED PORK TENDERLOIN
HONEY, ORANGE, mustard, and vinegar are a timeless quartet, enhancing all sorts of dishes, from salad dressings to sautéed seafood to this grilled pork tenderloin
- 1⁄3 cup strained fresh orange juice
- 1⁄3 cup honey, preferably Greek thyme or pine honey
- 3 tablespoons sherry vinegar
- 3 tablespoons Dijon mustard
- 1 (2- pound) pork tenderloin, trimmed
- Vegetable oil for brushing grill rack
- Salt and freshly ground black pepper to taste
Instructions:
- In a medium bowl, whisk the orange juice, honey, vinegar, and mustard until smooth. Pour the marinade into a large, resealable plastic bag and add the pork tenderloin. Seal and refrigerate for at least 4 and up to 24 hours.
- Heat the grill to medium- hot and lightly oil the grill rack.
- Remove the pork from the marinade and wipe dry. Season the pork with salt and pepper and reserve the marinade. Grill the pork, turning and brushing with the marinade, for about 20 minutes, or until cooked through. Let the tenderloin rest for a few minutes before serving.
- While the pork is resting, pour the marinade into a small skillet and bring to a boil over medium heat. Reduce the heat and simmer for 1 to 2 minutes, until the marinade thickens to a loose, syrupy consistency. Remove.
- Thinly slice the pork, pour over the sauce, and serve.