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Grilled Pork Tenderloin with Spicy Orange Vinaigrette Recipe

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This recipe for Grilled Pork Tenderloin with Spicy Orange Vinaigrette, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
The O'Brien Family

Category:
Category:

Ingredients:  
Ingredients:  
For Marinade:
½ c. fresh lime juice
1 c. mild chili powder (in Mexican section)
2 tsp. cayenne pepper
1 c. pure olive oil
2 tsp. each salt and pepper
5 lb. pork tenderloin (about 8 pieces)

For Spicy Orange Vinaigrette:
2 c. fresh orange juice
¼ c. sherry vinegar
3 tsp. Dijon mustard
2 tsp. ancho chile powder
1 c. pure olive oil

Directions:
Directions:
For Marinade:
In a food processor, combine lime juice, chili powder and cayenne—process about 30 seconds. With motor running, slowly add olive oil and process until emulsified. Put pork in a shallow bowl and pour marinade over, cover and refrigerate 2- 24 hours. (I always do at least 8 hours). Grill to desired temperature.


For Vinagarette:
Add orange juice to a medium non-reactive pan and cook over high heat (watch to ensure the orange juice does not boil over). Reduce liquid to about ¼ cup orange syrup. Let cool slightly (or you will have a mess in the blender). Combine orange syrup and vinegar, mustard and chile powder and blend 30 seconds. With motor running, add oil slowly until emulsified. Season to taste with salt and pepper. Drizzle over pork slices and serve.

Personal Notes:
Personal Notes:
Courtesy of Bobby Flay. Orange vinaigrette may be refrigerated up to one day. Bring to room temperature before using.

 

 

 

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