Pork a la Steve

Rating: 4.27 stars
15 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

An amazing medley of flavor that will sure to please any guests, even Martha herself!

By KATRINKLE

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Recipe Summary test

prep:
10 mins
cook:
20 mins
additional:
2 hrs
total:
2 hrs 30 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
356 calories; protein 35.5g; carbohydrates 42.6g; fat 5.4g; cholesterol 98.3mg; sodium 3718.8mg. Full Nutrition
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Reviews (15)

Read More Reviews
15 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Sneakyteaky
Rating: 4 stars
01/25/2004
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 to cook the tenderloin on a low to moderate grill because the sugar in the marmalade caramelized too quickly. We accompanied this recipe with fried sesame noodles. The Tenderloin was very delicious! Read More
Helpful
(10)
AMIBOULD
Rating: 4 stars
01/25/2004
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 marinade in the recipe and used a large plastic ziploc bag instead of the shallow pan. The meat came out much more flavorful that way. The original amount of the marinade seemed excessive even for 2 lbs of meat. The last thing i did was make a glaze with 2 Tblspns of Orange Marmalade 1 tspn of soy sauce a handufl of chopped cilantro and half a clove of garlic finely minced. I warmed the glaze in the microwave for thirty seconds and poured it over the meat while serving. It came out great will definitely have again. Read More
Helpful
(6)
ms_sally
Rating: 4 stars
10/02/2006
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 chopped cilantro. Is 1 1/2 cups soy sauce correct? I used about 1/4 cup. I marinated for 3 hrs turning occasionally and then put on the grill. It took alittle longer than 15 mins per side. But was yummy! Read More
Helpful
(6)
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DEBS32
Rating: 5 stars
01/25/2004
My husband absolutely loved this recipe. Very easy and very good. My kids enjoyed it too. Read More
Helpful
(3)
Anonymous
Rating: 5 stars
08/26/2005
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 still to much. I will change the instructions to mix the marmalade soy sauce and garlic thoroughly prior to placing the meat in it. The zip loc bag idea of one reviewer is a good approach. We also added the glaze option but omitted the garlic from this glace. This mixture also became a good 'sauce' to keep the meat moist. With these adds it is great! My family is already asking for it again! Read More
Helpful
(3)
Momof2
Rating: 4 stars
07/06/2007
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 the pork into medallions to stretch it out a bit. I also decided to add just a little bit of grated fresh ginger to the marinade....thought it would work well and it did. I halved the marinade and reduced the second half on the stove to make a thick sauce...to pour on top of white rice and the finished pork. Really good stuff...thanks for the post. Read More
Helpful
(1)
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DELTAQUEEN50
Rating: 5 stars
09/08/2006
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 pork chops. Read More
Helpful
(1)
SJ
Rating: 4 stars
06/25/2006
We used this recipe for pork chops vs. pork tenderloins - it had a great flavor on the grill. Read More
Helpful
(1)
toni
Rating: 5 stars
07/18/2018
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. Read More
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