Cointreau is a colorless, orange-flavored
French liqueur. Serve this tenderloin with wild rice and sauteed
green beans.
Grilled
Pork Tenderloin with Cointreau and Ginger
- 1 1/2 pounds pork tenderloin
1/4 cup olive oil
1/4 cup cointreau or other orange liqueur
3 tablespoons minced ginger
2 tablespoons soy sauce
1 teaspoon garlic, minced
2 tablespoons green onions, minced
1 tablespoon lime juice
1/2 teaspoon red pepper flakes
1/2 cup beef broth
- Place tenderloin in plastic
self-sealing bag. Put next eight ingredients in food processor
or blender, process until smooth. Add to plastic bag with pork.
Rub to coat pork well. Chill for several hours. Remove pork from
bag, reserving marinade.
- Grill pork over medium
hot coals to an internal temperature of 150°F (65°C),
about 20 minutes. Baste frequently with marinade. Remove from
grill. Cover, keep warm and let rest for 15 minutes. Reserve
all juices. Combine beef broth with 1/2 cup reserved marinade.
Heat to a boil. Simmer 5 minutes. Add pork juices. Simmer for
a few minutes.
- Slice tenderloin. Arrange
on plates. Pour warm sauce over slices. Garnish with cilantro
and orange slices, if desired.
Serves 6.
Nutrition Facts: Calories
269 calories Protein 25 grams Fat 13 grams Sodium 468 milligrams
Cholesterol 67 milligrams
Recipe provided courtesy
of Pork, Be Inspired®.
