Paula Deens Grilled Orange Glazed Pork Tenderloin Recipes

PAULA DEEN'S GRILLED ORANGE-GLAZED PORK TENDERLOIN

Paula Deen's Grilled Orange-Glazed Pork Tenderloin image

Make and share this Paula Deen's Grilled Orange-Glazed Pork Tenderloin recipe from Food.com.

Provided by Brookelynne26

Categories Pork

Time P1DT40m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup orange juice
1/4 cup olive oil
2 cloves garlic, chopped
1 teaspoon salt
2 pork tenderloin (1 1/4 pounds each)
1/3 cup honey

Steps:

In a blender, combine the orange juice, olive oil, garlic, and salt, and blend until smooth. Place the tenderloins in a 2.5-gallon resealable plastic bag or a large bowl. Pour the marinade over them, seal or cover with plastic wrap, and marinate in the refrigerator for 8 hours or overnight.
Fire up the grill. Remove the tenderloins from the marinade and pat drive. Pour the marinade into a small saucepan, add the honey, and let the mixture boil until it is reduced to a syrupy consistency, about 20 minutes.
Meanwhile, brush the grill with oil and grill the pork over medium heat for 20 minutes, turning occasionally. Brush some of the orange glaze over the pork and continue to cook, brushing with more glaze, until an internal temperature of 150°F is reached (check with an instant-read thermometer), about 20 minutes more. Let the pork rest for a few minutes before slicing.

Nutrition Facts : Calories 185.2, Fat 9.2, SaturatedFat 1.3, Sodium 392.3, Carbohydrate 26.4, Fiber 0.5, Sugar 19.1, Protein 1.6

ORANGE AND GINGER GRILLED PORK TENDERLOIN

Orange and Ginger Grilled Pork Tenderloin image

This is an easy recipe perfect for a special dinner. The leftovers make wonderful sandwiches the next day. Serve this with your favorite mashed potatoes.

Provided by cookiedog

Categories Pork

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup orange juice
1/4 cup cider vinegar
1 tablespoon finely grated fresh ginger
2 tablespoons grated orange zest
3 pork tenderloin (about 3 pounds total)
1 cup orange marmalade
1 tablespoon finely grated fresh ginger
2 tablespoons light soy sauce
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
salt & freshly ground black pepper

Steps:

To make the marinade: Combine the orange juice, vinegar, ginger, and orange zest in a small bowl.
Put the pork tenderloins in a shallow pan and pour the marinade over them. Refrigerate for 4 to 6 hours.
To make the Orange-Ginger Sauce: Melt the marmalade in a small pan. Add the ginger, soy sauce, cider vinegar, and mustard, stirring to combine; keep warm.
Prepare the grill with a medium-hot fire.To gauge the heat, hold your hand palm down about 4 inches above the grill. If you can hold it there for only 5-6 seconds it means you have a medium hot fire.
Remove the meat from the marinade and season it with salt and pepper. Grill, turning at least once, until an instant-read thermometer inserted in the center of the meat reads 150F, 15 to 20 minutes. Brush with some of the Orange-Ginger Sauce during the last 5 minutes of cooking. Allow the meat to rest on a cutting board tented with aluminum foil for a few minutes before slicing. Slice the meat 1/2 inch thick on the diagonal. Pass the remaining sauce at the table.

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