I picked up these pork tenderloins on special at The Fresh Market back in February. We cooked this one up right away and the other is still waiting it out in the freezer. In February we took a weekend vacation to St. Augustine and on our way home picked up some oranges. I’m against paying for citrus since I live in Florida and almost everyone I know has some kind of citrus tree, but dang it these oranges were good and I hadn’t had a single orange all year. I caved and bought a bag. For a while they looked pretty decorating my dining room table, but I knew I needed to put them to use. Pork tenderloin marinated in orange juice, soy sauce, and spices, yes please!
Soy sauce is my new favorite addition to marinades. I always use low sodium so it adds a little bit of salt and helps the meat stay very tender. The flavor is very versatile and can be used in so many dishes, besides just Asian.
Usually I would bake a tenderloin, but my parents have turned me on to grilling them. I got off easy for another night. Sent my husband outside with a plate of pork, a beer, and the thermapen (only the best thermometer ever), while I sat inside and enjoyed a glass of wine. Well I did do a little work, see that spinach on the plate, yeah I sautéed that. It took all of 3 minutes.
- 3lbs pork tenderloin
- ¾ cup olive oil
- ⅓ cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dry mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons apple cider vinegar
- 1 teaspoon dried parsley
- 2 cloves garlic, minced
- Juice from 1 medium orange
- Combine all of the ingredients in a gallon Ziploc bag and allow the pork to marinate for 6-8 hours.
- Preheat the grill to medium high heat. Grill 4-5 minutes on all four sides. Check to make sure internal temperature is at least 155 degrees, remove from grill and tent with foil. Allow it to rest 5-10 minutes before slicing.