by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
In April my attention turns to grilling outside on the BBQ or smoker. One of my favorites is pork marinated in fresh orange juice & herbs. I recommend that you marinate for at least 24 hours or longer to ensure the meat absorbs
the liquid.
Ingredients
• 1 cup fresh squeezed orange
• 1/3 cup low sodium soy sauce
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 3 teaspoons minced garlic
• 2 (3/4 pound) whole pork tenderloins fat & silverside removed
• Sea or kosher salt and freshly ground black pepper to taste
Instructions
- Make the orange marinade by whisking together the orange juice, soy sauce, rosemary thyme and garlic. Pour over pork tenderloin and marinate for at least 24 hours or up to 48 hours.
- Preheat the BBQ to 400 degrees you can also do this in the oven
- Drain pork, reserving the marinade, and place on the grill or smoker.
- Season with salt and pepper to taste.
- Roast for about 20 minutes until internal temperature has reached 145 degrees.
- Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. You can thicken the sauce with equal parts of water & cornstarch
Serve this as a sauce for the meat.
