Total Steps
7
Ingredients
10
Tools Needed
5
Ingredients
- 1 teaspoon minced fresh ginger
- 1 tablespoon minced shallots
- 1.5 tablespoon minced fresh rosemary
- 2 tablespoon fresh orange juice
- 1/4 cup vegetable oil
- 1/2 cup honey
- 1/4 cup rice wine vinegar
- 1/2 cup dry sherry
- 1/2 cup soy sauce
- 3 pound pork tenderloins
Instructions
Step 1
<a href="/technique/PXFDS2MB/trim">Trim</a> the tenderloins of all fat and silverskin. Place them in a shallow <a href="/technique/RNT367Z2/baking">baking</a> <a href="/technique/QQVZX64Y/dish">dish</a> large enough to hold them without crowding.
Step 2
Combine the soy sauce, sherry, honey, vinegar, oil, and orange <a href="/technique/QDWRNXYW/juice">juice</a> in a medium bowl, <a href="/technique/GV3SK283/whisking">whisking</a> until well <a href="/technique/S6W4FR7F/blended">blended.</a> <a href="/technique/DRM2WPZ4/stir">Stir</a> in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Cover with plastic <a href="/technique/X75YQJ6B/wrap">wrap</a> and allow to <a href="/technique/Z7DWVT8G/marinate">marinate</a> at room temperature for 2 hours.
Step 3
<a href="/technique/H3S4YV46/preheat">Preheat</a> an outdoor <a href="/technique/2V2PRWTZ/grill">grill</a> or indoor <a href="/technique/2V2PRWTZ/grill">grill</a> pan.
Step 4
Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the <a href="/technique/2V2PRWTZ/grill">grill</a> and cook, <a href="/technique/B52FHCF2/turning">turning</a> frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees. Transfer to a platter and allow the meat to rest for 10 minutes before <a href="/technique/ZLCWTPKL/carving">carving</a>.
Step 5
Meanwhile, place the marinade in a small saucepan over medium <a href="/technique/XZFHRHHF/heat">heat</a> and bring to a <a href="/technique/GFSF4J5F/simmer">simmer.</a> <a href="/technique/GFSF4J5F/simmer">Simmer</a> for 10 minutes, or until slightly <a href="/technique/LXP6HLBF/thickened">thickened</a>.
Step 6
<a href="/technique/3JDX2Q84/slice">Slice</a> the pork into 1/4 inch-thick <a href="/technique/3JDX2Q84/slice">slices</a>, <a href="/technique/NX588QBK/spoon">spoon</a> the hot marinade over the pork. <a href="/technique/Y6MVNCHX/serve">Serve</a> with a tossed salad.
Step 7
This recipe <a href="/technique/Q4MB2KV4/yield">yields</a> 6 <a href="/technique/Y6MVNCHX/serving">servings</a>.