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Pork a la Steve

Rated as 4.29 out of 5 Stars

"An amazing medley of flavor that will sure to please any guests, even Martha herself!"
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2 h 30 m servings
Original recipe yields 6 servings


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  1. 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.
  2. Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 12
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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...

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...

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...

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...

My husband absolutely loved this recipe. Very easy and very good. My kids enjoyed it too.

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...

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 ...

We used this recipe for pork chops vs. pork tenderloins - it had a great flavor on the grill.

Messed a bit with the amounts because I had a small tenderloin. Sliced into medallions and marinated. Heated grill to a high heat, and turned it low when I put it on the meat on the grill.