Sunday, April 24, 2011

Menu 14: Grilled Pork Tenderloin

We celebrated Easter with Andy’s cousin Paul and his family (including his mom and mother-in-law), my sister and her family, and Mom. Instead of getting together right after church, we decided to eat an early dinner, which allowed everyone to go home and take a nap first (hooray!). Mel, Jules, and I planned the menu: Asian-marinated pork tenderloin grilled by Russ, our grilling pro; Risotto; mac and cheese; crunchy coleslaw. For dessert, Aunt Joy brought a mandarin orange cake, and Mel made these cupcakes. All the little people enjoyed hunting eggs and playing outside. It was a great evening!

Asian-Marinated Pork Tenderloin
We enjoyed this grilled, but you could also bake it or cook it in the slow-cooker.
1/2 jar orange marmalade
3 (2-lb.) pork tenderloins
Salt and pepper
1/2 cup soy sauce
Juice from 1 lemon
Juice from 1 orange
3 garlic cloves, minced
2 fresh rosemary sprigs
3 fresh thyme sprigs
1 tsp. dried ginger or 1 Tbsp. finely minced fresh ginger

1. Heat marmalade in microwave until smooth. Place tenderloins in a large zip-top bag; sprinkle with salt and pepper. Combine soy sauce and next 6 ingredients in a small bowl. Pour over tenderloins. Seal and refrigerate for 8 hours or overnight. Discard marinade before cooking.

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