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My review
Orange-Glazed, Pork Tenderloin with Italian Seasoning
USA WEEKEND Pam Anderson
"Pork tenderloins turn out tasty and juicy when briefly brined, glazed with orange, and grilled over coals."
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Ingredients
1 h 23 m servings 239 calsOriginal recipe yields 6 servings (6 (5-ounce) servings)
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Directions
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- Dissolve salt and sugar in 1 quart of water in a bowl. Add meat and let stand 45 minutes. Rinse, then pat dry.
- Meanwhile, in a small pan, reduce orange concentrate by half over low heat. Stir in garlic and Italian seasoning. Brush pork with glaze and set aside.
- Either build a charcoal fire in half the grill or turn gas grill burners on high for 10 minutes. Lubricate hot grill rack with an oil-soaked rag using tongs.
- Place tenderloins on hot grill rack and close lid; grill until well-seared, about 7 minutes. Turn meat and close lid; grill until well-seared on second side, about 6 minutes longer. Turn off gas grill (or move meat to the charcoal grill's cooler side) and let tenderloins sit in covered until the internal temperature reaches 145 degrees (63 degrees C) on a meat thermometer, about 5 minutes longer.
Footnotes
- Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
Per Serving: 239 calories; 3.7 g fat; 26.8 g carbohydrates; 24.1 g protein; 65 mg cholesterol; 7648 mg sodium. Full nutrition
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Reviews
Read all reviews 610 Ratings
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Most helpful positive review
10/7/2007
This is a very good recipe for cooking pork loin. It came out very tasty, and my wife and I both thoroughly enjoyed it. I seared the meat on a gas grill, according to the recipe. The only thing ...
Most helpful critical review
5/7/2009
I made this recipe as written. I separated some of the glaze to brush on the meat while it was cooking, and reserved some to use as a sauce. I'm disappointed with this recipe because the glaze...
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10/7/2007
This is a very good recipe for cooking pork loin. It came out very tasty, and my wife and I both thoroughly enjoyed it. I seared the meat on a gas grill, according to the recipe. The only thing ...
5/7/2009
I made this recipe as written. I separated some of the glaze to brush on the meat while it was cooking, and reserved some to use as a sauce. I'm disappointed with this recipe because the glaze...
3/18/2009
This was great! Very low fat and tasty! Quick and easy to prepare - I made the sauce the night before, then cooked it up after work on a week night. Recommended!
1/29/2009
This was really good. Grilled it twice. Hubby and guests loved it! Will make again.
1/3/2011
Tase was great. Hint: keep some extra glaze for serving and it is even better!
1/1/2013
Whole family liked it. I followed someone's suggestion to add a dry rub before applying the glaze. This added balance to the fruitiness. Not sure if the brining worked totally because when I r...