If you have been to dinner at my house sometime in the last 10 years or so, there is a very good chance that I have made this pork tenderloin for you. I love this pork tenderloin because it is the easiest thing to put together and it is delicious. The orange, rosemary, and ginger give it so much flavor and the effort is minimal. It is perfect for a weeknight dinner, but also perfect for a barbecue or a dinner party. You can dress this up or dress it down. To dress it up, make some mashed potatoes and asparagus. To dress it down, serve it on a bed of salad greens. You can easily double or triple it to feed more people. I like serving pork tenderloin at a party, not only do I like to eat it, it takes 15 minutes to cook, and is less expensive than beef. The other thing that I love is that the marinade becomes the sauce. You mix together one marinade, but halve it, and serve the other half as a sauce. Brilliant.
2 pork tenderloins (the kind in the vacuum pack in the store, with no marinade)
1/2 cup soy sauce
1/2 cup sherry
1/2 cup honey
1/4 cup rice wine vinegar
1/4 cup vegetable oil
2 Tablespoons orange juice
1 1/2 Tablespoons rosemary
1 Tablespoon shallots
1 teaspoon fresh ginger
Grill the pork for about 18 minutes. Check to make sure the pork reaches an internal temperature of 155 degrees. Let the pork rest. How funny is this magazine? The people that lived in this house before me subscribed, it made me feel like Pioneer Woman.
Slice the pork thinly and on a bias. Spoon the sauce over the top.
- 2 pork tenderloins
- 1/2 cup soy sauce
- 1/2 cup sherry
- 1/2 cup honey
- 1/4 cup rice wine vinegar
- 1/4 cup vegetable oil
- 2 Tablespoons orange juice
- 1 1/2 Tablespoons rosemary
- 1 Tablespoon shallots
- 1 teaspoon fresh ginger
- Mince rosemary, shallots, and ginger.
- Combine all of the ingredients except for pork in a bowl. Whisk together.Pour half of the marinade in a jar or another bowl.
- Pour half of the marinade over the pork. Cover with plastic wrap and marinate for 2 hours at room temperature or in the fridge overnight. Even a few hours will work.
- Grill the pork for about 18 minutes. Check to make sure the pork reaches an internal temperature of 155 degrees. Let the pork rest.
- While the pork is resting, bring the other half of the marinade to a boil over medium to medium high heat. Reduce to a simmer and let the mixture cook for about 10 minutes. It will reduce slightly.
- Slice the pork thinly and on a bias. Spoon the sauce over the top.