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Pork Tenderloin with Orange Glaze Recipe

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This recipe for Pork Tenderloin with Orange Glaze, by , is from The Diduck Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cheryl Westbrook
Added: Thursday, November 6, 2008


1 c. orange juice
c. cider vinegar
1 tbsp. finely grated fresh ginger
1 tsp. finely grated orange peel
1, 1 lb. pork tenderloin
salt and pepper


1c. orange marmalade
1 tbsp. finely grated ginger
2 tbsp. soy sauce
2 tbsp. cider vinegar
1 tbsp. Dijon mustard
tsp. salt
tsp. pepper

Combine orange juice, vinegar, ginger, and orange peel in a shallow glass dish or large heavy-duty plastic bag. Add pork tenderloin; cover dish or close bag. Marinate in refrigerator at least 4 hours, turning several times.

Meanwhile prepare Orange Glaze. Reserve about c. for brushing on meat. Remove pork from marinade; discard marinade. Season pork with salt and pepper.

Oil hot grill to help prevent sticking. Grill pork in a covered grill over medium briquettes, 18 to 25 minutes until meat thermometer inserted in the thickest part registers 155 F. Brush with reserved orange glaze the last 5 to 10 minutes of cooking. Let pork stand 5 to 10 minutes to allow the internal temperature to rise to 160 F before slicing. Slice and serve with remaining Orange Glaze.

Number Of Servings:
Number Of Servings:
4 Servings




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