Citrus-Grilled Pork Tenderloin
Citrus-Grilled Pork Tenderloin The flavors of the Italian pork dish known as porchetta inspired the marinade for these quick-cooking tenderloins, which are
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Cooking tools:
- Grill pan
- Instant-read thermometer
- Microplane
- Zip-top bag
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Aluminum foil
- Cutting board
- Chef's knife
- Serving platter
Ingredients
- Zest of 1 orange
- 1/2 cup (4 fl. oz./125 ml) fresh orange juice
- 2 Tbs. fresh lemon juice
- 1/4 cup (2 fl. oz./60 ml) olive oil
- 1 Tbs. fennel seeds
- 1 Tbs. minced garlic
- 1 1/2 tsp. chopped fresh rosemary, plus sprigs for garnish
- 1/4 tsp. red pepper flakes
- 1 Tbs. Dijon mustard
- 1 Tbs. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 pork tenderloins, each 1 to 1 1/4 lb. (500 to 625 g)
- 1 orange, sliced
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