Orange-Glazed Grilled Pork Tenderloin
To get a zingy, bittersweet glaze on a moist, milk cut, concentrate!
Why This Recipe Works
For our Orange-Glazed Grilled Pork Tenderloin we found the tenderloins’ compact size and shape made them easy to grill. We simply set the burners to high, oiled and seasoned the meat, and cooked directly over the flame, turning them every few minutes to make sure they browned evenly. Orange marmalade outshone other sweeteners as the base for the glaze in our recipe for Orange-Glazed Grilled Pork Tenderloin. It was sweet yet unobtrusive, and contained strips of orange zest, which boosted the orange flavor. We ran the marmalade through the food processor to loosen the chewy texture. A few tablespoons of frozen orange juice concentrate stirred into the marmalade provided a powerful burst of citrus flavor. A little grated lemon zest and juice further brightened the glaze, and modest amounts of thyme and garlic deepened its flavor.
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