Recipe by KissKiss
Broiling the tenderloin makes the most tender, juicy meat; and you'll love the subtle orange-ginger flavor. If you want more flavor, you can increase the amounts of orange juice and ginger. I served this with a green salad, corn on the cob, and applesauce. This makes a great sandwich the next day with some honey-mustard dressing spread on it. Tip: My parents made this on the grill and it was outstanding!!!
Top Review by Crafty Lady 13
Loved all the flavors going on in this marinade. The orange and ginger work great together. I added a little crushed red pepper flakes to give the marinade a little kick. I didn't used the broiled method for cooking, instead I followed the cooking steps in Recipe #63828. The pork tenderloin was perfectly cooked, juicy and tender. Made for ZWT5.
- 2 tablespoons low sodium soy sauce (or 1 1/2 tbsp regular soy sauce)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons orange juice
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, peeled and grated (you can use 1/2 tsp ground ginger, but I strongly recommend fresh)
- 1 teaspoon black pepper
- 2 pork tenderloin (totaling about 1.5 to 1.75 lbs)
Directions See How It's Made
- In a glass bowl, mix the soy sauce, olive oil, orange juice, garlic, ginger and black pepper. Pour into a gallon-size plastic zip-lock bag.
- Place the tenderloins in the bag, push out any air before sealing, mush around until meat is well-coated in marinade, and allow to marinate in the fridge for 2-8 hours.
- Preheat the broiler on high, place the pork in a broiler pan and broil 2-4 inches away from the heat source for 15 minutes, turning once halfway through cooking.
- Remove from oven and tent with foil, allowing to rest for 5 minutes for juices to redistribute.