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Ingredients Jump to Instructions ↓

  1. 1/2 cup thawed orange juice concentrate

  2. 2 tablespoons sherry or chicken broth

  3. 2 tablespoons soy sauce

  4. 1 tablespoon sesame oil

  5. 2 tablespoons minced fresh thyme

  6. 1 tablespoon minced fresh gingerroot

  7. 3 garlic cloves, minced

  8. 1 teaspoon pepper

  9. 2 pork tenderloins (1 pound each )

  10. GLAZE:

  11. 1/4 cup thawed orange juice concentrate

  12. 2 tablespoons brown sugar

  13. 2 tablespoons cider vinegar

  14. 2 tablespoons molasses

  15. 2 teaspoons minced fresh gingerroot

  16. 1/2 teaspoon salt

  17. 1/2 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a blender or food processor, combine the first eight ingredients; cover and process until smooth. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.

  2. In a small saucepan, combine the glaze ingredients. Cook and stir over medium heat until thickened; set aside.

  3. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan.

  4. Place pork over drip pan and grill, covered, over indirect medium heat for 10-13 minutes on each side or until a meat thermometer reads 160°, brushing with glaze during the last 10 minutes.

  5. Let stand for 5 minutes before slicing. Serve with any remaining glaze. Yield: 6-8 servings.

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