Grilled Pork Tenderloin with Orange-Soy Marinade
Chrissie McHenry shared her famous pork tenderloin recipe with The Scramble under one condition - that we not “ruin it”! In other words, we weren't allowed to take artistic license as we have with the other recipes she’s shared with us. Well guess what? This one is perfect as is!
- 1 1/2 - 2 lbs. pork tenderloins or use boneless chicken breasts
- 3/4 cup orange juice
- 3 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
- 4 cloves garlic minced, about 2 tsp.
- 1 tsp. dried thyme or herbes de Provence
- Put the pork tenderloins in a covered shallow dish or resealable bag. In a measuring cup, combine the remaining ingredients and pour them over the meat, massaging the marinade into the meat if you are marinating for a shorter period of time. Marinate the meat in the refrigerator, turning a couple of times, for at least 1 hour and for up to 24 hours.
- Preheat the grill to medium-high heat (about 400 degrees if you have a gas grill). (Alternatively, you can bake the pork in a 400-degree oven with the marinade for about 25 minutes.)
- Remove the pork from the marinade, transfer the marinade to a small saucepan, and grill the tenderloins for about 20 minutes total, flipping once or twice, until they are just cooked through (the outsides should be browned and the tenderloins should have a tiny bit of pink remaining in the middle).
- While the pork is cooking, bring the marinade to a low boil and simmer it, stirring occasionally, until it is reduced by at least 1/3, about 10 minutes. Slice the meat into rounds, about 3/4-inch thick, and serve it with the sauce.
Slow Cooker Directions:
- No need to marinate the pork in advance. Combine the orange juice, soy sauce, garlic, and thyme in the slow cooker, and stir. Add the pork, and turn it over a few times to coat with the sauce. Cook on low for 6 - 10 hours or on high for 3 - 4 hours, until the pork is cooked through. Baste with the sauce prior to serving. The remaining sauce can be served on the side. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Peel the garlic, make the marinade, and marinate the meat in the refrigerator. Scramble Flavor Booster: Stir 1/4 tsp. crushed red pepper flakes into the marinade, and double the thyme or herbes de Provence. Tip: When grilling, resist flipping foods too frequently, particularly if you’re cooking foods on a gas grill or over indirect heat. Turning the food infrequently keeps the temperature of the grill consistent and allows for proper browning. Nutritional Information Per Serving (% based upon daily values): Calories 180, Total Fat: 6g, 9%; Saturated Fat: 2g, 10%; Cholesterol: 75mg, 25%; Sodium: 360mg, 15%; Total Carbohydrate: 5g, 2%; Dietary Fiber: 0g, 0%; Sugar: 3g; Protein: 24g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Tried this recipe?Let us know how it was!