Apricot-Orange Grilled Tenderloin
You can have your pork tenderloin marinating in the apricot-orange glaze the night before your barbecue. Instead of coating the outside of each tenderloin with a tablespoon of oil and then brushing it with the glaze as it grills, we're marinating it directly in the glaze.
- 1 cup apricot jam (apricot-pineapple can also be used)
- 1/4 cup Dijon mustard
- 1/4 cup fresh orange juice
- 1/2 teaspoon freshly ground black pepper
- 2 pork tenderloins, about 1.25 pounds each
- Add glaze ingredients to a medium bowl and whisk until blended. Reserve a couple of tablespoons of glaze to serve with cooked pork. Keep this in the refrigerator until pork is served.
- Cover tenderloins well with remaining glaze in a large plastic container. Cover the container and refrigerate for a few hours or overnight, turning once or twice.
- To cook the pork, get your barbecue going if using coals. When the coals are hot, cook the tenderloins over direct heat about 2 minutes, then flip over for 2 more minutes. Reposition the pork for indirect heat, cover the grill, and continue to cook about 30 minutes longer.
- Let meat rest for 10 minutes, then cut into 1/2-inch thick slices and arrange on a serving platter along with a small dish of the reserved glaze.
Per serving (with one-fourth of the glaze being eaten): 200 calories, 31 g protein, 7 g carbohydrate, 5 g fat, 1.8 g saturated fat, 2 g monounsaturated fat, 0.5 g polyunsaturated fat, 85 mg cholesterol, 0.1 g fiber, 112 mg sodium. Calories from fat: 24%.
Recipes provided by Elaine Magee; © 2007 Elaine Magee
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