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Wednesday, March 12, 2008

Grilled Pork tenderloin w/Blood Orange Sauce

This recipe comes from Gourmet magazine, I changed it up by using blood oranges since I had some in the fridge. The taste was sensational and the prep work and grilling were simple. I used a 1 pound tenderloin, they used two 3/4 pound ones.

Grilled Pork Tenderloin w/Blood Orange Sauce

2 blood oranges
4 garlic cloves, minced
1 tsp. salt
2 1/2 Tbsp. olive oil
1 tsp. dry Italian seasoning blend
1 (1 lb) pork tenderloin
1/4 tsp. black pepper

Prepare grill for cooking.
Squeeze enough juice from oranges to measure 5 tablespoons. Mash garlic to paste with 1/2 tsp. salt using a pestle and mortar (or mash with a large knife), then whisk together with juice, 2 tablespoons olive oil and 1/2 teaspoon of Italian seasonings.
Pat tenderloin dry and rub with 1/2 tablespoon olive oil, 1/2 tsp. salt and 1/2 tsp. Italian seasonings.
Serve sauce over sliced grilled pork.

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