1 1/2 tsp. chopped fresh rosemary, plus sprigs for garnish
1/4 tsp. red pepper flakes
1 Tbs. Dijon mustard
1 Tbs. kosher salt
1/4 tsp. freshly ground black pepper
2 pork tenderloins, each 1 to 1 1/4 lb. (500 to 625 g)
1 orange, sliced
Instructions
1. In a bowl, whisk together the orange zest, orange juice, lemon
juice, olive oil, fennel seeds, garlic, chopped rosemary, red pepper
flakes, mustard, salt and black pepper. Pour the marinade into a
large resealable plastic bag. Add the pork tenderloins, seal the bag
and refrigerate for 2 hours.
2. Remove the pork from the marinade; discard the marinade.
Preheat a cast-iron grill pan over medium-high heat until hot,
about 5 minutes. Place the pork on the grill pan and cook, turning
occasionally, until nicely grill-marked and an instant-read
thermometer inserted into the center of the meat registers 140°F
(60°C), 25 to 30 minutes. Transfer the pork to a cutting board,
cover loosely with aluminum foil and let rest for 10 minutes.
3. Meanwhile, place the orange slices on the grill pan and cook,
turning once, until nicely grill-marked, 1 to 2 minutes per side.
Cut the pork into slices and arrange on a warmed platter. Garnish
with the orange slices and rosemary sprigs and serve immediately.
Serves 6 to 8.
Originally Submitted
10/9/2013
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