Recipe by Bec
Grilled until tender in a parcel of foil, these tasty low-fat pork slices are served with a tangy orange sauce. Serve with freshly cooked rice and fresh salad greens.
- 14 ounces lean pork tenderloin
- 3 tablespoons orange marmalade
- 1 orange, juice of
- 1 orange, zest of, grated
- 1 tablespoon white wine vinegar
- 1 dash Tabasco sauce
- salt and pepper
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 small green bell pepper, seeded and thinly sliced
- 1 tablespoon cornstarch
- 2⁄3 cup orange juice
Directions See How It's Made
- Place a large piece of double-thickness foil in a shallow dish. Put the pork tenderloin in the center of the foil and season to taste.
- Heat the marmalade, orange zest and juice, vinegar, and Tabasco sauce in a small pan, stirring, until marmalade melts and the ingredients combine. Pour the mixture over the pork and wrap the meat in the foil. Seal the parcel well so that the juices cannot run out. Place over hot coals and grill for about 25 minutes, turning the parcel occasionally.
- For the sauce, heat the oil in a pan and cook the onion for 2 to 3 minutes. Add the bell pepper and cook for 3 to 4 minutes.
- Remove the pork from the foil and place on the rack. Pour the juices into the pan with the sauce.
- Continue grilling the pork for another 10 to 20 minutes, turning, until cooked through and golden.
- In a bowl, mix the cornstarch into a paste with a little orange juice. Add to the sauce with the remaining cooking juices and orange juice. Cook, stirring, until it thickens. Slice the pork, spoon over the sauce, and serve with freshly cooked rice and fresh salad greens.