Grilled Pork Tenderloin served with a Pomegranate and Orange Glaze
Serve with 2006 Olivia Brion Pinot Noir
Serves 6
Ingredients:
2- 3 pork tenderloins (approx. 3)
Marinade:
1/4 cup fresh orange juice
2 tbsp soy sauce
2 tbsp freshly grated ginger
2 tbsp pomegranate syrup
2 tbsp hot mustard
1 orange - grated zest
2 tsp finely minced garlic
Sauce:
1/3 cup orange juice
3 tbsp honey
3 tbsp pomegranate syrup
2 tbsp soy sauce
2 tbsp reserved marinade
To make marinade: stir together all ingredients.
Reserve 2 tbsp for sauce.
Rub the rest all over the pork tenderloins cover and refrigerate for 6 hrs.
Let stand at room temp for 30 min before cooking.
To make sauce: wisk all ingredients together to blend.
Reserve 1/4 cup to spoon over meat to serve.
Preheat grill.
Grill pork tenders over a medium heat.
Basting with sauce turn pork a few times for even cooking.
5-8 minutes on each side until thermometer reads 140 deg F.
Remove from heat.
Rest meat for 10 minutes.
Slice and serve with a reserved sauce drizzled over the meat.
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