Grilled Pork Tenderloin With Orange Marmalade

Grilled Pork Tenderloin With Orange Marmalade
6 servings
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1 cup pineapple juice
1/4 cup apple cider vinegar
1/4 cup lite or regular soy sauce
1 (1 1/2-pound package pork tenderloins
1 (12-ounce) jar orange marmalade*

1. Combine first 3 ingredients in a shallow dish or large zip-top plastic freezer bag; add pork tenderloins. Seal and chill for at least 1 hour.

2. Cook orange marmalade in a small saucepan over medium heat until melted. Remove and reserve 1/4 cup for basting; keep remaining marmalade warm.

3. Remove pork from marinade, discarding marinade.

4. Grill pork, covered with grill lid, over medium high heat (350-400 degrees F.) 25 minutes or until meat thermometer inserted into thickest portion registers 160 degrees, basting with reserved 1/4 cup marmalade the last 5 minutes. Serve with remaining warm marmalade.

* 1 (10.5-ounce) jar red pepper jelly or 1 (10.5-ounce) jar jalapeno pepper jelly may be substituted for orange marmalade.

 

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