Grilled Pork Tenderloin with Orange Marmalade Glaze
Entree
INGREDIENTS
- 1 (2 lb) package pork tenderloin
- 1 red bell pepper, cut into thin strips
- 1/2 medium red onion, thinly sliced
- 1 teaspoon olive oil
- 1 cup orange marmalade
- Marinade:
- 1/2 cup pineapple juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons low sodium soy sauce
- 1 teaspoon ground fresh chili paste*
- for testing purposes, we used Sambal Oelek Fresh Chili Paste
INSTRUCTIONS
- In large zip-lock bag, place pork tenderloins and add ingredients for marinade. Close bag and gently knead mixture to blend. Place in refrigerator and chill for at least one hour.
- While pork is marinating, sauté pepper and onion in olive oil in a non-stick skillet for 5 minutes or until tender. Add marmalade and cook until melted. Reserve 1/4 cup for basting. Hold remainder to use for sauce when serving.
- Remove pork from marinade, discarding marinade. Grill pork, covered, over medium heat for 25 minutes, turning once, to brown evenly. Pork is done when a meat thermometer, inserted into thickest portion, registers 160 degrees. Baste with reserved 1/4 cup of marmalade sauce during last 5 minutes of grilling.
- Allow pork to rest for about 5 minutes. Slice into 1-inch slices and serve with marmalade sauce during last 5 minutes of grilling.
NOTES
Makes 6 servings Nutrition Information 330 calories, 6g fat, 85mg cholesterol, 100mg sodium, 38g carbohydrate, 1g fiber, 30g protein
NUTRITION INFORMATION
SERVES:
Makes 6 servings Nutrition Information 330 calories, 6g fat, 85mg cholesterol, 100mg sodium, 38g carbohydrate, 1g fiber, 30g protein
Delicious Dietitian-Approved
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
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