Grilled Blood Orange Ginger Pork Tenderloin
Ingredients:
1 clove of Garlic, minced
2 TBS fresh grated Gingerroot
¼ cup The Olive Tap’s Tangerine Balsamic Vinegar and ¼ cup water (sub ½ cup dry sherry)
4 TBS The Olive Tap’s Blood Orange Olive Oil
4 TBSP Soy Sauce
2 LB Pork Tenderloin
Directions:
Combine the first 5 ingredients in a small bowl.
Put the Pork Tenderloin in a large zip lock bag or pan to fit.
Pour the marinade over top and seal the bag removing as much air as possible, or cover the pork in the pan with Plastic wrap.
Take the pork out of the refrigerator 30 minutes in advance of cooking. Remove from marinade, and wipe off the excess lightly with a paper towel, saving the marinade for later.
Grill for 15 minutes, brush with reserved marinade, discard marinade, and cook for an additional 15-20 minutes. Let sit for 5 to 10 minutes to distribute the juices. Slice and serve.
Serves 6
Adapted from Pacific Culinaria
Featured Products:
Tangerine Balsamic Vinegar
Blood Orange Olive Oil
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Slow Cooker Pulled Pork
Bourbon Maple Balsamic Glazed Ham