This recipe is perfect for both weeknight dinner and backyard barbecues! A spicy citrus marinade adds plenty of flavor to the tenderloin overnight. Then you can grill the meat in just minutes the next day.
—ROSE HOCKETT COLORADO SPRINGS, CO
PREP: 10 MIN. + MARINATING • GRILL: 20 MIN. • MAKES: 6 SERVINGS
1/3 cup orange juice
1/3 cup reduced-sodium soy sauce
3 tablespoons lemon juice
2 tablespoons olive oil
1 large onion, chopped
1 cup chopped green onions
1 jalapeno pepper
3 tablespoons minced fresh thyme or 2 teaspoons dried thyme
3/4 teaspoon salt
3/4 teaspoon each ground allspice, cinnamon and nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)
1. In a food processor, combine the orange juice, soy sauce, lemon juice, oil, onion, green onions, jalapeno, thyme, salt, allspice, cinnamon, nutmeg, ginger and pepper. Cover and process until smooth. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight.
2. Drain and discard the marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub it on the grill rack to coat lightly. Prepare the grill for indirect heat using a drip pan.
3. Place pork over drip pan and grill, covered, over indirect medium heat for 20-25 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.