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Orange Rosemary Pork Tenderloin by Wonders of Cooking food blog. Easy marinade for pork tenderloin.

Orange Rosemary Pork Marinade | Pork Tenderloin Recipe

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Prep Time: 15 minutes
Marinating Time: 8 hours
Total Time: 8 hours 15 minutes
Yield: 6 servings
Fresh citrus and ginger adds a subtle tang while the fresh chopped rosemary adds a savory, herbaceous touch to this grilled pork tenderloin.
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Equipment

Ingredients

  • 2 pork tenderloins up to 4
  • zest and juice of one Navel orange
  • 5-6 sprigs of rosemary chopped fine
  • 1 tablespoon fresh ginger zested or minced
  • 2 tablespoons gluten-free soy sauce or tamari I use the brand San-J.
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon neutral oil like vegetable oil or avocado oil
  • salt and pepper to taste

Instructions

For the Orange Rosemary Marinade:

  • Zest and juice the orange over top of a large-sized mixing bowl; zest the ginger.
  • Pull the leaves off the rosemary sprigs and chop into small pieces. The finer you chop, the more flavor it releases.
  • Add in the remaining marinade ingredients: honey, soy sauce, rice vinegar, oil, and S&P to taste. Whisk until well-combined.
  • Pour the marinade over the prepared pork tenderloin. Cover and allow to marinate in the refrigerator for eight hours-to-overnight.

To Grill:

  • Place 30 charcoal briquets in a pile on one side of the grill. Douse in lighter fluid, then light immediately.
  • Once the fluid has burnt off, the coals are ashed over, and the grill reads 400 F, approximately 15 minutes, add the pork tenderloin to an oiled upper grate off the direct heat. Cook for around 6-8 minutes. Then, transfer the tenderloin to the bottom grate directly above the flames and sear each side for 5-8 minutes. Brush with extra marinade once or twice. Keep the lid closed between flipping.
  • Remove the pork tenderloin from the grill once the internal temperature reads 140-145 F. Set onto a plate, and allow to rest for 10 minutes before slicing.
  • Enjoy!

Notes

  • For best results, allow the pork tenderloin to marinate for at-least 8 hours, or overnight. I prefer to prep it in the morning the night we plan to cook it, or the evening before.
  • Allow the marinated pork tenderloin to come to room temperature before grilling. It's best to let meat warm up a little before grilling rather than cooking it straight from the fridge. This will result in more tender, juicy meat.
  • Allow the pork tenderloin to rest about 10 minutes after taking it off the grill before slicing it. This lets the juices rest, instead of pooling out once cut.
  • Reserve some of the unused marinade to brush onto the meat halfway through cooking. This will encourage further caramelization and add a flavor boost.
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Calories: 411kcal | Carbohydrates: 6g | Protein: 63g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 197mg | Sodium: 493mg | Potassium: 1215mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 0.3mg | Calcium: 23mg | Iron: 3mg
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