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My review
Pork a la Steve
KATRINKLE
"An amazing medley of flavor that will sure to please any guests, even Martha herself!"
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Ingredients
2 h 30 m servingsOriginal recipe yields 6 servings
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Directions
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- Coat the tenderloin in the orange marmalade. Place it in a shallow glass dish. Pour the soy sauce into the dish, and add the garlic and fresh cilantro. Season with salt and pepper. Cover the dish and refrigerate for at least 2 hours, turning the meat over occasionally so that it marinates evenly.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Place the meat over direct heat, and grill for about 12 to 15 minutes on each side. Discard marinade. The meat is done when the internal temperature is at 145 degrees F (63 degrees C). Remove from grill, and let stand for 5 minutes before slicing and serving.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 11Most helpful
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4/24/2002
The tanginess of the orange marmalade and the soy sauce was reminisced of the Orient. What a delightful combination with the cilantro and the not too overpowering garlic flavour. I found I had...
10/2/2006
The flavor was great, but I did things differently. I spooned on the marmalade. Needed no where near 12 oz. Then I sprinkled with garlic powder, soy sauce and ground ginger and then the choppe...
11/5/2003
This was a pretty good recipe. I used 2 small 10 oz pork tenderloins instead of thr larger roast(grilled them for about 4 minutes on each side for medium temp). I also only made half of the ma...
8/26/2005
We served this recipe at a dinner party for 15 guests. The feeling was mutual. This recipe is a winner! Following the first reviewer's lead, we reduced the amount of marmalade, but it was sti...
8/1/2003
My husband absolutely loved this recipe. Very easy and very good. My kids enjoyed it too.
7/6/2007
This was really good...I served for hubby's friend who came for dinner. Did use the grill pan and had to reduce the heat level because the natural sugars started to burn a little bit. I cut th...
9/8/2006
Thanks Katie this is a winner! As others have suggested, we also kept the BBQ on a low heat to prevent the marmelade scorching. We have made this a few times already using both tenderloin and ...
6/25/2006
We used this recipe for pork chops vs. pork tenderloins - it had a great flavor on the grill.