Grilled Pork Tenderloin with Orange Marmalade Glaze
Type: Entree
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Ingredients
  • 1 (2 lb) package pork tenderloin
  • 1 red bell pepper, cut into thin strips
  • ½ medium red onion, thinly sliced
  • 1 teaspoon olive oil
  • 1 cup orange marmalade
  • Marinade:
  • ½ cup pineapple juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon ground fresh chili paste*
  • for testing purposes, we used Sambal Oelek Fresh Chili Paste
Instructions
  1. In large zip-lock bag, place pork tenderloins and add ingredients for marinade. Close bag and gently knead mixture to blend. Place in refrigerator and chill for at least one hour.
  2. While pork is marinating, sauté pepper and onion in olive oil in a non-stick skillet for 5 minutes or until tender. Add marmalade and cook until melted. Reserve ¼ cup for basting. Hold remainder to use for sauce when serving.
  3. Remove pork from marinade, discarding marinade. Grill pork, covered, over medium heat for 25 minutes, turning once, to brown evenly. Pork is done when a meat thermometer, inserted into thickest portion, registers 160 degrees. Baste with reserved ¼ cup of marmalade sauce during last 5 minutes of grilling.
  4. Allow pork to rest for about 5 minutes. Slice into 1-inch slices and serve with marmalade sauce during last 5 minutes of grilling.
Notes
Makes 6 servings Nutrition Information 330 calories, 6g fat, 85mg cholesterol, 100mg sodium, 38g carbohydrate, 1g fiber, 30g protein
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